When you review a recipe for ingredients, you will see “Chicken Broth” or “Chicken Stock” on a lot of them. When I started cooking, I made the mistake of buying a box of stock instead of broth and one, I thought it was expired because it was like cold chicken jelly fat. (I’m really sorry, I don’t know what else to compare that to the first time you see it.) Two, it is soooo much more pungent and saltier in taste.
So, to prevent that mistake from ever happening again, I set out to make my own broth and stock. I even make beef broth and stock (recipe later). It took me a while to balance the salt and the boil then simmer and whole chicken versus bones and pieces. So, how do you make them?
Chicken broth is easy! Chicken, water, pot, salt and pepper. Add together and simmer on low for 3-4 hours. Chicken stock is easy too! Same mixture as in the broth, just cooked longer, about 6-7 hours. You can add onion, carrots, celery, and other spices, but I don’t. I write my recipes with additional spices in them, so I don’t want to overwhelm the taste buds with chicken broth that is all decked out too.
I make my chicken broth once a month. It is easy to throw on the stove and do some deep cleaning chores while the chicken cooks low and slow in the kitchen. Start with cold water and bring it to boil. Lower it to a simmer and cook uncovered at least 3 hours. If making broth, turn off flame here. If making stock, keep cooking for another 3 hours. You will see the mixture start to get a loose jelly texture. Once it’s ready, strain through a colander and then again through cheesecloth to remove all tiny bits of chicken and bone. Place this in the refrigerator overnight. In the morning you will see a layer of congealed fat on top of the liquid, scrape it off and your broth/stock is ready to be put in containers. Whether canning or using freezer baggies to store flat, this recipe will highlight any of your recipes.
Simple ingredients prepared in a simple way – that’s the best way to take your everyday cooking to a higher level.
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Chicken Broth versus Chicken StockPrint This
- 1 chicken
- 1 ½ Tablespoons salt
- 2 teaspoons cracked black pepper
- Cold water to cover chicken by 2 inches
- Remove neck and organs from chicken and place in a large stock pot. Sprinkle salt and pepper over the chicken. Cover chicken with cold water by 2 inches and bring to a boil. Reduce heat and simmer on low heat for 3 hours, uncovered.
- Broth: At 3 hours, your broth will have reduced enough that chicken is out of the water. Using a colander, strain out bones and cartilage. Strain a second time through cheesecloth to get a clean broth.
- Stock: At 6 hours, your stock will have reduced by half of the original liquid. Using a colander, strain out bones and cartilage. When doing the second strain through cheesecloth, use a spatula and gently push liquid through.
- Refrigerate broth/stock overnight to solidify the fat. After they have rested, remove the fat from the top of the liquid with a spoon. Measure into jars or baggies for storage.