Best Chicken Stock Ever!

My Secret to the Best Chicken Stock Ever

As a busy working mom, time is my most precious commodity. I’m always looking for ways to streamline my cooking and still put nutritious, flavorful meals on the table for my family. That's where my amazing chicken stock recipe comes in. It's not just about the rich, savory flavor; it's about maximizing the value of every ingredient and minimizing my time in the kitchen. This recipe isn't just about making stock; it's about creating a foundation for countless delicious meals, from hearty soups and comforting stews to flavorful sauces and risottos. It's the heart of my kitchen, and I'm thrilled to share my secret with you.

The beauty of this recipe is its simplicity. It's a testament to the fact that sometimes, the best things are the simplest. I use leftover chicken carcass – because who wants to waste perfectly good bones? This is where sustainability meets deliciousness. I gather all the scraps, the bones, the skin, everything! This recipe has also changed the way I look at grocery shopping. Instead of buying pre-made stock, I carefully save my vegetable scraps, creating a rich, flavourful broth that is far healthier and more flavorful than anything I could buy in a store. It's truly a testament to being resourceful and maximizing my kitchen resources. The resulting stock is incredibly versatile and forms the base of many of my weeknight dinners. With one batch, I can create several different meals, cutting down on my weekly cooking time significantly. That means more time to spend with my family, and that's priceless.

I’ve experimented with different ingredients and methods over the years, perfecting this recipe to suit my busy lifestyle and my family’s palate. You’ll find that the key is using quality ingredients and allowing enough time for the flavors to meld together. I often start this the night before, so when I wake up the house is already filled with that amazing aroma. This stock recipe is about more than just a delicious ingredient; it’s about building a sense of nourishment and care into my family’s meals. It's the ultimate comfort food, the kind that makes you feel warm and fuzzy from the inside out. This is much more than just a recipe, it's a labour of love, and a reflection of my commitment to feeding my family the best quality food possible.

The Ingredients:

The best part? This recipe is incredibly forgiving. You can adjust the vegetables based on what you have on hand. Feel free to experiment with different combinations of root vegetables, herbs, and spices. That’s part of the beauty of making your own stock! You can change it based on your own personal taste.

Why this stock is so special:

Beyond its deliciousness, this chicken stock is packed with nutrients. The long simmering process extracts valuable minerals and collagen from the bones, making it a healthy and nourishing addition to any diet. It’s a perfect way to incorporate bone broth benefits into my family’s meals effortlessly.

How I use this stock:

The uses for this versatile stock are endless! I use it as a base for soups, stews, sauces, and risottos. It elevates the flavor of simple dishes and adds a depth of richness that you simply can’t get from store-bought stock. I also freeze it in portions for easy access, making it a staple in my freezer.

This chicken stock isn't just a recipe; it’s a testament to the magic of home cooking. It's a labor of love that nourishes my family both physically and emotionally. And, most importantly, it fits perfectly into my busy schedule. Give it a try – you won’t be disappointed!

Step-by-step

• Put chicken parts in a large pot and cover with cold water. Cover with just enough water to cover everything. (If you use too much water you will not get a nice gel.)
• Add a few tablespoons of vinegar and let sit for a few minutes. This will help draw the minerals out of the bones.
• Add the carrots, celery, garlic, onion, peppercorns, bay leaves, burdock, and ginseng.
• Bring to a boil, then reduce heat and turn it to low. You want it where it is not even simmering, you just want a few bubbles coming to the top every little bit. (If the broth gets too hot it will destroy the gelatin which contains many of the health benefits.)
• Skim any impurities that float to the top.
• It's personal preference as to how long you let the broth cook but we usually let it go overnight.
• Add Real Salt to taste.
• Strain it and allow it to cool.
• Skim any fat off of the top.
• The cool broth should congeal into a jello like substance when chilled. (Again, I notice that farm raised chicken broth congeals much better than broth made with store bought chickens.)
• Freeze into 2 cup portions.