You’ve heard it before and you are about to hear it again. Homemade chicken stock is FAR better than canned or boxed. It is fresher and more flavourful, and making it yourself gives you unlimited options as to the flavours and consistency your stock possesses. Every home cook should have stock at hand at all times, and ideally, that stock is homemade. Not only does it taste better and provide you with more options, but there are serious health benefits that come with consuming well made stock. I touch on some of that while explaining the recipe in this article.
Making homemade chicken stock is easy! Source: Thecookinggeek
- Bay leaf
- Black pepper
Slice the chicken.
Cut the chicken along the cartilage.
Set the back part of the chicken aside for chicken broth.
Separate the fillet from the bones with sharp knife.
This bone can be used for broth too.
Put any part of the chicken into a pan and add piled onion, bay leaf and black pepper.
Add some water (I took 135 oz of water).
Heat up the stove to medium and put the pan on the burner. Add salt to taste.
When the water boils, remove the foam with a spoon.
Cook the broth for 40 minutes. You can serve the chicken broth with boiled eggs and greens.
Enjoy chicken broth recipe!