Rich Homemade Chicken Stock

January/February 2007

Your rating: None Average: 3.5 (18 votes)

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.

Rich Homemade Chicken Stock

1 Review for Rich Homemade Chicken Stock

What about the sodium?

Whether or not you strain the carrots and other food items out, you still have a sodium content from things such as carrots, and chicken...
My tip, look into the sodium content of your food items you add before making this so you understand the sodium content you are really taking in.

it looks like it makes a ton of stock and is reusable

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