So many delicious soup recipes include chicken stock as the base for the broth. You can buy it in a box at the grocery store but in my opinion, homemade stock takes your recipe up a notch. It takes a bit of planning/preparation, but I think it is a game changer. Here is my go-to chicken stock recipe. It is my variation of Ina Garten’s but I make it in smaller batches. Try it out. It just might become your favorite too.

Yield: 2 quarts

Prep Time: 20 minutes

Cook Time 2-4 hours

Ingredients

1 whole roasting chicken (or 3 bone in chicken breasts)

1 large onion, quartered

2 carrots unpeeled and cut into thirds

2 stalks celery with leaves, cut into thirds

5-6 sprigs of fresh parsley

5-6 sprigs of fresh thyme

5-6 sprigs of fresh dill

4 cloves of garlic, unpeeled and cut in half crosswise

2 tsp Kosher salt

1 tsp whole black peppercorns

Directions

Dump all ingredients in a large stockpot. 

Add about 3 quarts of water to the pot (at least enough water to cover all of the ingredients).

Bring to a boil and then simmer uncovered for 2-4 hours.

Strain the contents in a colander and discard all the solids.

Chill the stock overnight or use in your favorite soup recipe.

You can also pack in freezer safe containers and freeze for up to 3 months.