This recipe will show you how to make homemade chicken stock. It takes over 3-4 hours for all the flavours to develop. Use in any recipe that calls for chicken stock.
You can store the chicken stock by freezing the stock in an ice cube tray. Chill the stock until cold, then skim the fat layer off the top.
You can purchase chicken bones from your local butcher. Alternatively you can use leftover chicken carcasses.
Makes the most amazing chicken noodle soup!! I buy a whole bird and make the Sticky Rotisserie chicken from this site. After dinner I remove the remaining meat and put the carcass, skin and everything else in cheese cloth. After making the broth I simply remove the two cheese cloth "bags" and add noodles, peas and the leftover chicken I pulled from the night before. This is one of the few recipes my entire family LOVES to eat!! - 08 Nov 2011 (Review from Allrecipes US | Canada)
I dont have ice cube trays, so I use muffin pans. Each holds exactly 1/3 cup of stock, so it makes measuring how much I need for recipes very easy. - 02 Nov 2011 (Review from Allrecipes US | Canada)
This a really good stock I make mine the same the only thing that I do different is I use a large tea type ball and put all the spices in there that way I don't have to use the cloth. I also use the ball when I cook corned beef I put the spices in the ball that way I don't have to plow through all of the spices still have the flavor but no mess. I also strain the just of the chicken broth with a chinois....It is a very fine strainer really really fine. - 17 Dec 2011 (Review from Allrecipes US | Canada)