A simple, delicious, and healthy meal, this easy chicken stock recipe makes for the perfect dinner for any time of year. I’ve made it a few times since the recipe was written and can’t say enough good things about it.
It all starts with chicken carcasses and a bunch of vegetables. Next comes water and spices that you just add to taste. Then comes the chicken and vegetables you just cooked (or you could just get a bunch of random chicken and veggies and add them, I find it much easier and more flavorful).
After all, if you’re going to make a great chicken stock, you might as well be making a tasty meal.
Ive made this recipe for years now. I just never thought I would actually use it in my cooking. I love it because it uses no MSG, no wheat and no sugar. And it comes out incredibly tasty. It’s just like a basic stock that you can whip up in whatever way you’re using it.
There are so many great stock recipes out there you have to try them all, and this is my go-to. It’s basically a simple recipe that you can whip up in your blender. If you want to make it a little less simple, you can use a blender and a little bit of water. Just watch the water temperature and make sure it’s simmering on the stove.
It has no MSG, no wheat and no sugar. This means it’s incredibly mild and healthy, without any added sugar. And what better way to make chicken stock then with a chicken that not only tastes good, but is also a whole lot cheaper than buying it at the store? You can absolutely make this with your own chicken. Just use a chicken that’s not going to be in the fridge. It won’t spoil, and it’ll cook through.
I’m not sure if anyone has mentioned this, but it’s a really great way to take your chicken stock from a grocery store to dinner. It cooks much faster then store-bought chicken, which is why I’ve been a fan of buying the canned stuff. Just cook your chicken in the same pot you use for the other recipes.
I’ve seen plenty of people ask about the difference between canned chicken stock and chicken broth. You can buy both in stores, but it’s not the same and I think most people have mixed feelings about it. I use chicken stock for chicken recipes, and I think it’s more versatile than buying broth.
You can freeze chicken stock (or the other two things) in smaller containers for use in soups, stews, and sauces. The key is to thaw it quickly and have it cold. This also makes it easier to use in recipes where it’s just cooked and the flavors have been blended. I tend to go through a few jars of this stuff and have yet to make an entirely new sauce or soup out of it.
I keep this stuff in the fridge because the flavors blend so well (and it’s often cheaper than buying a whole chicken).