Homemade Chicken Stock Recipe

A homemade chicken stock recipe is only the way to go when you are making Italian food or all your Italian soup recipes. The basis of Italian food is all about fresh, quality ingredients. Especially the chicken stock or any stock that you use.

Italians never let anything go to waste. If you have a chicken the night before, chances are you will be eating a delicious Italian pasta soup the following night.

This chicken stock recipe is very basic and once you make your first batch and you taste the fresh flavor of real home made stock you'll never use bouillon again.

You need a VERY large boiling pot.

Place two whole chickens in the pot or a 10 pound bag of Leg Quarters. Remember the flavor comes from the meat and the bones and you're going to skim the fat so either way it comes out terrific.

Now it's just a matter of time. The longer you cook it the better.

Chicken Stock Ingredients:

1 large onion, skinned and cut in quarters.
3 large carrots. Peeled and quartered.
2 Celery stalks cut in quarters
½ bunch of parsley rinsed and left whole
5 cloves garlic
¼ cup of white wine
1 bay leaf
Salt to taste
5 whole pepper corns

These ingredients are completely optional as they will totally change the flavor of your stock:

½ a lemon
1 sprig of fresh rosemary
1 sprig of fresh thyme

I like to use a kosher salt or try to find a Mediterranean course salt. It has a very good flavor and aroma. Try not to add to many spices. Keep it simple and add the spices you like when you use the stock for a recipe.

Chicken Stock Recipe Preparation:

The best chicken stock is boiled for at least 2-3 hours. So bring it to a boil and then lower the heat to a simmer for at least that long.

When the broth is cloudy and looks like it's full of every drop of flavor you're going to get out of that chicken it's time to strain the broth.

You're going to need a VERY large bowl or container. Place the strainer over the bowl, slowly and carefully pour the stock into the strainer. If you need do it in sections you can. Just pour out what you can and let the precious broth strain out and put the bones of the stock in a separate bowl and strain the rest.

Now let it sit until it's cool enough to place in the refrigerator. I like to make my homemade chicken stock at night so I can let it cool and put in the refrigerator overnight.

In the morning or the next night you can scrap the fat off the surface of the broth.

Now you're ready to place the broth into separate containers to freeze or here's a better idea.

Use your fresh Chicken Stock recipe to make a Pasta Fagioli soup tonight! Just a little grated parmigiano, some crusty Italian bread and a big glass of your favorite wine and you've got a gourmet meal.

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