Nothing beats homemade chicken stock for soups, stews, and sauces. Next time you roast a chicken, save the bones for stock, or purchase backs and legs for this recipe.
What You'll Need
Bring to a rapid simmer over high (do not boil); reduce heat until bubbles barely break the surface. Simmer until flavorful, about 2 hours, skimming stock with a ladle every 30 minutes. Keep the stock at a bare simmer; a hard boil would evaporate too much liquid and make the stock cloudy. Any fat that remains after skimming can be easily removed once the stock is chilled.