From Scratch Chicken Stock
Updated: Jan 13
This week at The Wooden Spoon, we will embark on one of the fundamental basics every chef should know. Starting off our journey, we will learn how to make basic, versatile chicken stock.
It’s used in numerous soups and sauces and is incredibly easy to make. It is the best use of leftover ingredients and spices sitting in your fridge and pantry. Did you cook a chicken? Well, what are you going to do with the bones? Throw them out? I hope not; that chicken’s life isn’t over yet; it’s time to get the rest of the flavor out of those bones.
Sure, you could buy a carton of stock at a grocery store, but I don’t know how long that’s been sitting on the shelf or how many chickens are used in just one cup of stock. Not to mention that some stocks have vegetable stock, roasted flavor, and turmeric extract mixed within it. Vegetable stock will dilute the chicken flavor; roasted flavor could be anything under the sun, and turmeric powder for coloring? I think not; why does a stock need coloring?
With this recipe, you get to use up all the ingredients in your kitchen, save money, and know exactly what’s in it. Taste this perfect golden chicken broth, and you’ll never return to the store-bought mystery stock.
I could go on and on about the benefits of making your stock, but I’m just going to have you make it and fall in love.
On a side note, make this stock this week and prepare and use it in this Chicken Noodle Soup!
“The Flying Chef”
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- Boiling Fouls can be found in stores such as Lakewinds or Whole Foods. If you cannot find them, chicken bones will do just fine, in which case you'd be making a bone stock. You may need to add a few more bones to get a stronger flavor