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
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
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.