I really don’t like store bought chicken stock/broth (whats the difference anyway? Everyone seems to have a different answer) as they’re usually packed full of sodium and even the organic ones taste not-quite-right. But so many recipes call for broth and I suppose I’m not confident enough to just substitute water. So I decided to make my own stock from last night’s chicken dinner. I always mean to do this, but seldom do. Chris took all the meat off of the carcass last night and got up this morning and threw together my stock. It’s so easy to do, it just takes some time.
Throw the chicken carcass into a large pot with cold water, just enough to cover the chicken. Add in veggies, herbs, salt and pepper. The veggie and herb choice is completely up to you, I used carrots, onions, garlic and parsley but you could experiment with rosemary, oregano, basil, bay leaves, tarragon, a mixture, fennel, peppers, mushrooms.
Bring all of the ingredients to a boil and immediately lower the temperature and allow the stock to stay on a low simmer for at least two hours.
After two hours, the stock should be reduced by about half. Taste and add more salt and pepper if needed. Remove bones and strain the stock. If you’d like a more concentrated broth, continue to cook the broth on low heat until it reduces more.
Store in glass jar, let cool, and refrigerate- this will last about 1 week in the fridge. Alternatively you could freeze the stock for a month or two. I made only about a half quart, my chicken was about 2 lbs and I used roughly 8-10 cups of water.