Homemade chicken stock: step by step

Chicken second courses

Homemade chicken stock. Would you believe we haven't bought canned chicken broth in over a year? Seriously. We make a batch every few weeks or so, and it is surprisingly simple to do. Once you taste the difference (and believe me, you WILL taste the difference), you will never want to purchase the canned stuff again. It's that good. We use it in everything from soups to risotto, and you'd be surprised at how much depth of deliciousness it can bring to an ordinary recipe. A good quality chicken stock will take a basic chicken soup and make it fantastic. While I've briefly outlined the steps in a previous post, I thought I'd write up an official recipe and accompanying step-by-step photos. Plan on at least 3 hours of idle time to make the broth, meaning it's a good Sunday afternoon activity. That's not 3 hours of active time, as the pot is fine just simmering away on it's own for the most part. The other benefit to homemade stock is that you control the seasoning. We like ours very