How to make chicken stock and chicken broth

By: Breana Lai, M.P.H., R.D.  |  Friday, March 8, 2013
One of the first recipes I learned in culinary school was how to make homemade chicken stock. Both stock and broth start with the same base of vegetables (carrots, celery, onions), herbs (parsley, thyme, bay leaf) and water, yet broth has an enhanced flavor from using the chicken meat while stock generally only uses the chicken bones. Many recipes and store-bought products use the terms interchangeably. You can use chicken broth and chicken stock interchangeably in recipes.
But is it worth it to make your own stock or broth? While it is convenient to buy packaged chicken broth or stock, making your own not only provides better flavor, but is also economical and allows you to control the amount of sodium in your food.
Related: What to Look for on Labels to Buy the Best Chicken Broth
To increase the flavor even more, roast your vegetables or chicken bones before adding them to the water to simmer. If you are going to freeze your stock, fill quart-size plastic storage bags with the cooled liquid and lay them flat in your freezer for easier storage. Before filling the plastic bags don’t forget to label and date them! Here’s an easy recipe for making your own chicken stock.
Rich Homemade Chicken Stock
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We love using convenient, store-bought chicken broth, but making your own is easier than you think and the full flavor is worth the effort. In this recipe, we use economical chicken leg quarters and simmer the stock long enough to develop an ultra-rich taste. Plus, there’s no added sodium in the recipe—just salt to your personal preference. If you have two stockpots or large Dutch ovens, consider making two batches and freezing one—you’ll be happy you did.
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