You can find chicken stock/broth readily for your purchase at any grocery store nowadays. Most of the time though, when you take a peek at the ingredient list, you may see things that makes you wonder what they are.
I buy chicken all the time and so I thought, why not make my own chicken stock. Besides, it’s really isn’t as difficult as I thought.
CHICKEN STOCK FROM BONES
Chicken skins and bones
2-3 chopped carrots
4-5 stalks of chopped celery
Salt to taste
1. When you fillet chicken meats, keep the skins and bones
2. Prepare a large pot and throw in all the skins (you may skip the skin if you want a “lean” version) and bones. Bring to a boil. Occasionally, you want to skim off the foam
3. Add in the vegetables and lower the heat and let it simmer for 4-5 hours and then season with salt
4. Strain the stock and pour the clear stock into containers. I normally will portion them out to use throughout the week and freeze them