I’m used to calling it chicken broth over chicken stock. And apparently in the culinary world it’s a debate on whether there’s even a difference in the two. Some people use the words interchangeably otherwise believe that there is indeed a distinction. Those who believe that there is a distinction would say if there is bones involved in making it.
No matter what you call it here’s my recipe for the liquid gold stuff you use to make delicious soups and other recipes! After making it, I couldn’t believe how easy it is to make.
I’ve also learned in my research that you can just use the chicken carcass for your stock. So if you forgot to get the most of your chicken and you’ve cooked it and eaten, you can still boil it and make chicken stock.
Easy Homemade Chicken Stock
1 whole chicken
4 quarts of water (or enough to cover the chicken)
2 carrots chopped
3 celery ribs chopped
1 medium onion quartered
2 garlic cloves
Herbs: handful of parsely, thyme, cilantro ( I like the taste of cilantro so I used this) and 2 bay leaves
6 pepper corns
salt to taste
1. Place chicken in a large pot and add water until it’s completely covered.
2. Bring to a gentle simmer and skim off any foam that rises to the top. About 45 minutes.
3. Add the rest of your ingredients and cook on low for 4-6 hours. The longer it cooks the richer the stock.
Take out your chicken and strain the broth. Then place your liquid gold in glass jars once it’s cooled and store. The fat will rise to the top and congeal. Just remove it.
The best part you get to enjoy your chicken and the liquid gold!
