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BackstoryMaking stock isn't hard or even hard work. If you season it correctly, it tastes much better than store-bought and has a lot less sodium too.
The biggest tip I can give is to save all of your vegetable scraps in a ziploc bag in the freezer. Plus it is a great way to use your produce that is on it's "last leg."
Try your homemade stock against the canned type. You won't believe the difference!
- I use a whole fresh chicken, plus the "parts that come with it.
- 5-6 quarts of water
- vegetable and herb trimmings (think onion, asparagus ends, carrots, celery, fennel, literally anything!)
- Salt and pepper
- Use a stock pot(if you have one with the removable strainer/liner for pasta in it, that is even better.) Add the chicken and vegetables. Bring the water to a boil. Reduce the heat to medium low and cook for 30 minutes. I usually remove the chicken around this time, so it doesn't become too rubbery to use in a recipe. Leave the vegetables.
- If you have time, let the stock simmer for another hour. Afterwards, strain out the vegetables and throw them away. I refrigerate the stock over night and skim away the fat on top in the morning. If you have one of those defatter pitchers where the spout starts at the bottom, use that.
- Try your homemade stock against the canned type. You won't believe the difference!