Homemade Chicken Stock: Store-bought chicken stock just cannot compare to homemade, and considering
how simple it is to prepare, why shouldn’t you always have some on hand? Not
only is homemade stock an excellent base for soups and stews, it also imparts
flavor to stir-fries and other dishes. Chicken backs, necks, and breast bones
produce the best stock, but you can save and freeze any chicken parts in any
amount until you have enough for a big pot of stock.
Some butchers sell the offcuts as soup pieces as well. There is some confusion between a stock and a
broth. Technically, a stock is made with bones, and a broth is made from protein.
You can make chicken broth by following this recipe but using meaty chicken
Time: 2¼ hours (15 minutes active)
Makes: 14 cups
2 pounds chicken bones, carcass, and/or parts, or the same weight
in chicken pieces
1 gallon water
4 cloves garlic, smashed with the flat part of a cleaver or large knife
1-inch piece fresh ginger, cut into 4 coins
2 green onions, white and green parts, each cut into thirds
Rinse the chicken bones in cold running water to remove any traces of blood
and reduce the amount of residue in the stock. In a large stockpot, combine the
chicken bones and/or parts, the water, garlic, ginger, and green onions and bring
to a boil over high heat. Reduce the heat to medium-low and skim off any scum
or foam that rises to the surface. Cover and simmer, skimming when necessary,
for a minimum of 2 hours and up to 4 hours.
Let the stock cool, then strain and discard all solids. Skim off as much fat as
possible. Use the stock immediately, or refrigerate overnight in a sealed
The next day, skim the congealed fat off the surface. Return to the refrigerator
until needed. Use refrigerated stock within 5 days, or freeze to keep indefinitely.
Notes: Make a large quantity of stock to freeze for later use—it’s a great