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Stocks (which are interchangeable with broths) are the base for many homemade soups and sauces. I used to always cook with store-bought chicken broth, but now there are several reasons why I prefer making it at home (using this recipe below that has been adapted from the Joy of Cooking). While it takes a little bit of time to cook, it is fairly easy to make, the end result has no sodium or preservatives, and it can be stored in the freezer. I usually divide up my finished stock into 1 or 2 cup sized Tupperware containers so I can easily pull out only what I need when it is time to use it.
Once you are done making this stock you also end up with a whole cooked chicken. Definitely don’t let that go to waste and plan something special like a chicken pasta dish, enchiladas, chicken fajitas, chicken salad, or even something like a chicken noodle soup recipe that utilizes both the stock and the chicken. The cooked chicken could also be frozen just like the stock.