Chicken stock is not something that I typically make from scratch. There are plenty of good quality stocks at the grocery store and in my experience, most dishes are not going to be completely transformed with the use of a homemade stock… but, there are some dishes that will only reach their full potential by using the very best, most flavorful stock you can. This is that stock.
Today, I am making matzo ball soup and with only the matzo balls, carrots and some herbs, the stock that is used in this soup needs to be really good stock. It is one of the main stars of the show, so it is definitely worth putting some extra effort into to ensure that your matzo balls are simmering in something spectacular.
Making your own chicken stock is easy. You just need two bone-in skin-on chicken breasts, a small yellow onion (or half of a large one), 3 large carrots, 3 ribs of celery, 2 tablespoons of peppercorns, 2 teaspoons of salt, 1 organic chicken bouillon cube, the peel from 1 large organic lemon and 12 cups of water (maybe more).
Put everything into a large stock pot and place the pot over medium high heat. Once the water is boiling, reduce the heat so that the water just lightly simmers. If you let the water boil too rapidly, you may be surprised at how little stock you are left with after an hour!
Cover the pot and simmer lightly for about an hour.
Once the chicken is cooked through and the stock is flavorful, remove the pot from the heat and place a strainer over a second pot in your kitchen sink.
Carefully pour the stock through the strainer.
Now you have a nice pot of flavorful chicken broth and some chicken and vegetables, as well. I usually let the chicken cool for a few minutes and then shred the meat off of the bone. You can use it in so many different ways! Today, I am adding it to my soup, but you can use it in chicken salad, toss it in some enchilada sauce and make tacos with it, add some to a salad… you have tons of options here.
You can use the vegetables too, especially if you are planning on using this broth to make soup, just chop up the carrots and onions and add them right into your soup!
The next time you make soup that calls for chicken stock, try making your own! You may be surprised at how simple it is and how great it turns out!
Homemade Chicken Stock
Ingredients
- 2 bone-in skin on chicken breasts
- 1 small yellow onion
- 3 large carrots
- 3 large ribs of celery
- 2 tablespoons of whole peppercorns
- 2 teaspoons of salt
- 1 organic chicken bouillon cube
- the peel from a large organic lemon
- 12+ cups of water
Instructions
- Place all of the ingredients into a large stock pot and place over medium high heat
- Once the water begins to boil, reduce the heat to low enough to maintain a light simmer
- Cover the pot and simmer for 1 hour
- Strain the stock
- Use the stock immediately or store in the refrigerator in an airtight container
