Classic Chicken Stock Recipe – Easy Homemade Broth | Sharp Blades

A good Classic Chicken Stock is the base for many recipes, including risottos, gravies, and soups.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the bones (not required, but advised): Turn the oven on to 400°F, or 200°C. After placing the chicken bones on a baking pan, roast them for 30 minutes, or until they are golden. This improves flavour depth.

Step 2

Put the bones in a big stockpot to simmer the stock: Add the vegetables, vinegar, peppercorns, bay leaf, and garlic. Pour 10 glasses of cold water over it. Don't boil too quickly; instead, bring to a medium simmer.

Step 3

Skim & Slow Cook: Use a slotted spoon to scrape off any froth that forms. For four to six hours, simmer over low heat with a half lid on. The flavour gets richer the longer it cooks.

Step 4

Strain and Store: Use a slotted spoon to remove solids. Strain the broth using cheesecloth or a fine-mesh sieve. Let cool fully before freezing for three months or putting in the refrigerator for up to five days.

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