I’m sure you’ve already heard how much better it is to make your own chicken stock. I’m not going to go out of my way to make chicken stock all the time, although now that I type this I feel like maybe I should. Usually, I only make stock if I make a roast chicken, which I did the other day. 

So I pulled off all the leftover chicken and discarded all the skin, saving all the bones.

A lot of “all’s” in that sentence.

Add the carcass (hardcore, right?) to a large stock pot.

Now, you need the following items:

I used onion, garlic, ginger, lemon, cinnamon sticks, cardamom pods, coriander seeds, black peppercorns and herbs de provence.

 See how the East meets the West in this chicken stock? So inspiring.

Add all the veggies and lemon to the stockpot. Then add a 1/2 teaspoon each of the following spices:

Coriander seed:

Herbs de provence (a French spice blend that can be found in some grocery stores, or online):

And finally black peppercorns:

 Add them all to the pot.

Then add enough water to cover the chicken.

Bring it to a boil, then reduce to simmer right away. You don’t want to hard boil your broth the whole time, it can result in a bitter stock. A gentle boil for at least 45mins is my general rule for stocks. 

Once the stock is done simmering, strain it out.

 This recipe makes lots of stock. About 3 quarts and 4 cups.

Btw, I didn’t add salt because I wanted to keep it as low sodium as possible so I can adjust the salt depending on what dish I’m using the stock for. 

Store in the fridge for a week or freeze indefinitely. A good test to see if it’s still good is to smell it.

If it’s funky, toss it. 

Also, boiling stock for about 10 mins kills any bacteria incase you really need to use that stock sitting in the back of your fridge. You know who you are. Ok, fine. I’m talking about myself. Ahem. Oh, look! What’s that? A little box  right below! I wonder what would happen if you typed your email in it? Only one way to find out! 

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