Transform Chicken Bones into Liquid Gold: Why Homemade Stock Elevates Your Cooking

A great chicken stock is a kitchen staple. This homemade version beats store-bought ones in flavor and quality. Made with a whole chicken and wings, it offers a rich chicken taste without being too heavy. Just right for everyday cooking!

Store-bought stocks can often taste bland or too salty. By making your own, you have complete control over the flavors. Including chicken wings adds gelatin, giving the stock a silky texture. This makes it perfect for soups, sauces, and grains. Using simple aromatics—like onions, carrots, celery, and black pepper—keeps the flavor neutral. This means you can use it in a variety of dishes, from classic chicken noodle soup to flavorful risottos.

The key is to simmer gently. Low heat avoids mixing in unwanted fats and keeps the stock clear and clean. Boiling can overpower the gentle sweetness of the chicken and vegetables. After straining, you can use the stock right away or store it in the fridge or freezer for future meals.

This recipe fits nicely into a weekend cooking plan, making about four quarts—plenty to stock your freezer for multiple meals. It’s a fundamental skill that every home cook should master, rewarding patience with rich flavor.

What’s the Difference Between Chicken Stock and Chicken Broth?

Chicken stock generally uses bones, simmered for longer to draw out gelatin, resulting in a thicker texture. On the other hand, broth is usually made primarily with meat and has a lighter consistency.

Why Shouldn’t Chicken Stock Be Boiled?

Boiling can cloud the stock and muddle the flavors. A gentle simmer keeps it clear and enhances the taste.

Tips from the Kitchen

• Simmering too long can dull the chicken flavor. Two hours is plenty!
• Avoid adding salt during cooking. It’s better to season when using the stock.
• The stock should set softly when chilled, a sign of proper gelatin extraction.

Whether you’re making a comforting soup or a flavorful sauce, this chicken stock is sure to elevate your dishes! For more tips and recipes, check out [Food & Wine](https://www.foodandwine.com/). Making your own stock is not just a cooking technique; it’s a step towards better home-cooked meals.

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