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Homemade Chicken Stock

Wednesday, January 6, 2016

Quentin Bacon

There’s nothing more healing after the craziness of the holidays than a big bowl of homemade soup, especially when it’s made with Homemade Chicken Stock. When it’s freezing cold outside and I’m spending the day at home, I fill a huge pot with chickens, onions, carrots, celery, garlic, fresh herbs, and water and let the stock simmer away for four hours. Not only does the house smell wonderful but I end up with six or seven quarts of delicious stock (it’s so good we call it “liquid gold!”) to use in soups and stews for the next few months. It’s so easy to make, and you won't believe how flavorful it is compared to store-bought stock.

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