No Frills Chicken Stock. Fortunately, we're here to let you in on a game-changing secret: Water makes a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. If you constantly skim off the impurities that float to the surface while cooking, there is no need for this egg technique to clarify your broth. Chicken stock is on the rise.

Chicken stock is the secret ingredient of restaurant food. A good chicken stock should have decent body, along with a mild savory flavor that enhances, rather than competes with, the sauces, glazes, and soup bases you make with it. There are a lot of tricks for beefing up a basic chicken stock—adding beef not being one of them. You can have No Frills Chicken Stock using 4 ingredients and 3 steps. Here is how you achieve it.

Ingredients of No Frills Chicken Stock

You need 1 of chicken carcass.
Prepare 4-5 of black peppercorns.
It's 4-5 of rock salt crystals.
It's 1 of bay leaf.

Chicken broth and chicken stock are different in terms of the actual ingredients, their thickness, and their intended purpose. Chicken stock is typically quite thick and gelatinous and is made with animal bones (like chicken, beef, even fish) and left unseasoned (that means no salt). Broth, on the flipside, is generally thinner. Place all ingredients in a soup kettle or Dutch oven.

No Frills Chicken Stock step by step

Strip all the remaining meat off the carcass, take the meat of the drumsticks and wings too and add all of the bones and skin that are inedible to the stock pot. Use your hands to break the main carcass in half. Doing this helps to release gelatine from inside the bone structure to add more nutritional value to your final stock..
Cover the carcass in water, probably about a litre of water. Add your salt and pepper and the bay leaf if you have one. Now leave it all to simmer on the hob for 2-4 hours. Don’t let it sit on the boil or you will have a cloudy murky stock..
Once it is finished, sieve the stock to remove the peppercorns and any small bones. You can store in the fridge for a week or freeze in plastic containers. Use as a base for soup, casseroles or sauces..

Slowly bring to a boil; reduce heat until mixture is just at a simmer. Making homemade chicken broth is as comforting to smell as it is delicious to eat, but how long can you store homemade chicken broth before it needs to be tossed out? The chicken stock recipe below uses a whole chicken so you can use the meat in soup or another recipe, but you can also use this recipe with any bones that you have leftover, like from a roasted chicken or turkey. If you don't have access to fresh herbs you can use a large pinch of dried instead. Chicken stock is a light-yellow liquid prepared by simmering cooked poultry parts in water.