I wasn’t kidding when I said this chicken stock is the best stock you will ever make. It doesn’t have any fancy ingredients in it but it will produce a wonderful, full flavored stock that you can use in a multitude of recipes. Looking at the photo , the large jar of stock, on the left, shows the stock after it has been refrigerated and the fat has come to the top. The smaller jar, on the right, shows the stock after the fat has been skimmed and it has been heated. Isn’t it gorgeous?
Because I am on a low iodine diet, I had to use salt with no iodine it it. When I’m not on a low iodine diet, I use table salt. I prefer table salt to Kosher salt but I know a lot of cooks prefer Kosher salt over table salt. Use whatever you prefer. It will still be delicious.
The difference between stock and broth is stock is made from bony chicken parts and broth is made from chicken meat, like breasts. Making a good stock takes a lot longer than making a broth. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones. You will also notice that the chicken stock made from roasted chicken pieces has a much richer color than broth made from chicken meat that hasn’t been roasted.
I discovered that I could make the same stock, in a pressure cooker, in a fraction of the time. Instead of simmering for 6 hours, I cooked it for 1 hour. It took about 1/2 hour for the steam to get to the right level and another half hour for the steam to come down on it’s own. Two hours vs. six. Another advantage of using a pressure cooker is that you end up with a super clear stock.
You can also make this stock in a slow cooker. This will take longer but you don’t need to “babysit” the pot. You could even cook it overnight.
The recipe below is the basic recipe. I have done it with chicken wings, chicken parts, and a whole chicken. It depends on what I want to make with the stock. I usually make it with a whole chicken. Then I divide the meat and stock into meal size containers for the freezer. When I want to make a meal using one of the containers, I add cut up carrots and celery to the meat and stock mixture, season it to taste, simmer it for about 1/2 hour and then add cooked pasta, rice or dumplings.