Rich Homemade Chicken Stock
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.
Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.
Nutrition Note: After straining and skimming, stock has negligible calories and nutrients.