Ask a chef what their most essential ingredient is in the kitchen, and they're likely to say chicken stock. The hearty broth is often the base of soups, stews, and more.
Ahead, learn how to whip up your own in five easy steps. (Soon enough, you'll be pro enough to make this Hearty Coriander Chicken Stock, too.)
1. Gather your ingredients.
The only thing as good as a roast chicken dinner is the leftovers to make a homemade chicken stock. Those bones aren't garbage, though. These, as well as the carcass, as the basis for your stock. Also gather these vegetables that you already likely have on hand in the kitchen: celery, carrots, and onions, as well as any add-ins such as bay leaves, thyme, garlic, cilantro, or parsley.
Once you have all your ingredients, throw it all together in a big pot and simmer on low to medium heat for about 4 hours. Be sure all ingredients are covered by water. If any start to stick out, add more water to keep the simmering going.
Strain the stock to eliminate all the solid parts. For an even clearer broth, strain a second time through a cheese cloth.
4. Cool off.
After straining, let the stock sit. This is when it will keep developing the flavors from the ingredients. Allow it to cool for a substantial amount of time.
5. Separate into containers.
Portion your broth off into mason jars or other air tight containers. Store in the refrigerator or freeze for later use.