Homemade Chicken Stock
A project that pays dividends
We’ve all done it. You’re making soup, and know that water as a base will yield less-than-ideal results, so you grab the carton of chicken stock off the grocery store shelf. While this is definitely better, it still lacks the flavor and body you’d want in your final dish. Plus, it’s not very cost effective.
Making your own chicken stock isn’t quick work, but once it’s done you’ll have months worth of liquid gold in your freezer that you can reach to time and time again. It may seem silly to focus on the color of it, but that’s actually a strong signal of the quality (what you get at the store is incredibly watered down, and you can tell). Plus, you know exactly what went into it and can skip adding sweeteners and loads of salt. Check the store cartons next time you’re shopping, and you’d be surprised what goes into them.
My chicken stock isn’t hard to make, but it takes some dedicated time, best saved for a weekend project. Once you start making this yourself, you’ll never go back to the cartons again.
Recipe title
A short line about the dish.
