Chicken stock recipe

What's the difference between chicken broth and chicken stock?

Both chicken broth and chicken stock involve cooking chicken parts in simmering water. Chicken broth is made with meat, without the use of the bones. And chicken stock is made with the meat and bones, or just bones. Chicken broth is typically a light, golden yellow or tan color, lighter in texture and taste. Chicken stock is robust and deeper in flavor from the additional roasted ingredients, is viscous and more substantial.

Create a different variation of this stock every week by adding different ingredients. Vegetables and aromatics such as onion, carrot, celery and thyme will add a fresh and slightly more complex flavor to your stock. You can also sauté all ingredients -- onions, carrot, celery and chicken before adding the water, which will deepen the flavor.

Chicken stock recipe

Serves 10

Ingredients:

• Water
• 8 organic chicken thighs, bone in, skin on
• 1 tablespoon kosher salt

Directions:

1. In a large stock pot over medium-high heat, place chicken skin side down; cook until the skin is golden brown. Fill pot 3/4 full with cool water; stir to loosen brown bits on bottom of pan. Stir in salt.
2. Bring to boiling; reduce to a simmer. Simmer 45 minutes, skimming any foam that accumulates.
3. Place a colander over a large bowl or container. Pour stock into strainer; reserve liquid. Transfer chicken to a cutting board. Remove meat from bone; cover and refrigerate up to seven days and use in other recipes.
4. Use stock immediately or refrigerate up to seven days; freeze up to two months.

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More stock recipes

Slow-simmered chicken stock
Stock-making 101
Homemade chicken stock