Chicken stock forms the base of many soups and sauces, as it adds a very distinct flavor to the recipes. We can say that it is an ingredient that is used to flavor many recipes like chicken soup recipes, pasta sauce recipes etc. Chicken stock can be bought readymade in various departmental stores. However, nothing beats a homemade chicken stock. So, without further ado, let us get started. Ingredients 4 pounds of chicken bones, neck and other parts 1 large onion quartered 4 carrots peeled and cut 3 ribs of celery cut 1 leek cut 14 sprigs thyme 14 sprigs parsley A couple of bay leaves slightly crushed Some peppercorns slightly crushed 4 cloves garlic peeled and crushed 2 gallons water Method Take a thick bottomed pot and put in the chicken, vegetables and the spices. Add water and cook the stock on high heat, uncovered. Remove the scum from the top of the stock with the help of a spoon. When the stock begins to boil, turn down the heat and allow the stock to be cooked. Ensure that you remove the scum every 15 minutes, for the first hour of cooking the chicken stock. It takes around 8 hours to make the stock. After the first hour of cooking, remove the scum twice every hour and allow the stock to cook. It is necessary to always keep the vegetables and the chicken submerged under water. Hence, add some hot water every time you feel the water becoming less. The stock needs to be cooked for 7 to 8 hours, and should be cooked on simmer only. After the 8 hours are up, strain the mixture into another pot with the help of a fine mesh strainer or with the help of a cheese cloth. Cool the stock in an ice cooler, and keep the stock in the fridge overnight once the stock is cooled. The next morning, scoop off the fat from the top of the chicken stock and store the stock in an air tight container. You can store this stock for up to 3 months by keeping it in the deep freezer. However, if you keep it in the fridge, use up the stock within 3 days. Before you use the stock as an ingredient, always bring the stock to a boil and then make your recipe. Making Chicken Stock from Rotisserie Chicken Ingredients Chicken carcass including any skin and bones 1 onion halved 1 bay leaf 1 rib celery chopped 2 carrots peeled roughly chopped Some peppercorns slightly crushed 2 cloves garlic peeled and crushed Half a gallon cold water Method Take a thick bottomed pot and add all the above ingredients to it. Cover them with cold water and bring the chicken stock to a boil on high heat. After the stock boils, reduce the heat and remove any scum from top of the stock and allow the mixture to be further cooked for about 3 hours, uncovered and on simmer. Add hot water if the chicken and vegetables begin to show. After the stock has been cooked, remove from heat. Strain the stock through a cheese cloth and let it cool. Refrigerate it overnight and remove the fat from the top of the stock. Transfer into an airtight jar and your stock is ready to be used. Ensure that the jar is always in the fridge and use up the entire batch within 3 days. You can use a slow cooker to make the chicken stock. Chicken Stock vs Chicken Broth The difference between chicken stock and chicken broth is that the former is made from bones. When you make the stock, you make it from bones that are cut. This makes the stock richer. The slow simmering heat for about 8 hours ensures that all the flavor of the chicken as well as the spices and vegetables gets infused well in the water. Chicken broth, on the other hand, is made from chicken meat. It is not so rich in taste but can be modified a little by adding the above ingredients into the broth, and allowing the broth to be cooked for some time before using it in the recipe. As you can see from the above, the recipe is not a difficult one and can be easily made at home. However, certain steps like cooking on a simmer, removing the scum every few minutes, cooling and storing it right should be followed diligently. Make this stock and make your soup recipes delicious ones! Happy cooking!!