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How to Make Chicken Stock

All great soups, stews, and sauces start with a great stock! It’s an essential building block, and simple to make. In this video, you’ll learn how to make chicken stock. Homemade chicken stock is not only more delicious than store-bought chicken stock, but it also actually saves you money. All it takes to make stock are chicken parts, vegetables, and water. We’ll show you the best vegetables for making fresh chicken stock. You’ll learn tricks to give your stock deep flavor and to keep your stock from turning cloudy. Learn tips for skimming away fat and for straining the stock when it’s ready, and what to do with the long-simmered leftover chicken and vegetables. You’ll also learn the difference between stock and broth. Freeze chicken bones and scraps that you’d otherwise throw away (like chicken backs and bones) and start making homemade chicken stock.

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  • Manda

I bet this would store well in the freezer! Thanks!

  • Paula

I don't regularly make my own chicken stock, but this video clarified how to do it. I didn't realize I need to skim the stock as it cooks to keep it from getting cloudy. Thanks for the great info!

  • Goody2shz

There's no need to wash the meat first. The blood cooks and congeals, and rises to the top, and is then skimmed off. I don't think they're definition of broth is right either. I looked up both "stock" and "broth" in a number of sources, and they all differ slightly. None of them, however, match what the video says. Basically, stock is the clear liquid from meat and/or vegetables and/or seasonings cooked in water for some time then strained. Broth is merely the flavorful liquid in which meat and/or vegetables have been cooked -- it isn't necessarily cooked for a long time nor is it necessarily strained. You don't need to then add spices and seasonings to make it "broth." It's already broth.