Chicken stock or broth, SO easy to make, is the foundation of countless recipes. Everything from soup to pot pies to curries to chili to casseroles start with chicken stock. For years I bought cans of chicken broth at the grocery store. Then it started coming in foil-lined boxes. Sometimes I just used bouillon cubes. I never questioned the NATURE of chicken stock.
Several years ago my father-in-law taught me how to make my own chicken stock and I've never looked back. For starters, I stopped having headaches every time I made a recipe that called for chicken broth! I also discovered that the homemade version of chicken stock simply has a richer, fuller taste than the store-bought version.
This is really more of a method than a recipe. It fits very generously into the category of "life in the slow lane," because this method takes many hours. It doesn't take a lot of work, but it does take time.
For those of you with vegetarian inclinations or convictions, I'm nearly ready to post an instructable on how to make vegetable stock, so stay tuned.
Step 1: The Case for Homemade Chicken Stock
The most compelling reason for making your own chicken broth can be summed up in one word: SODIUM.
Just for fun, I went out with my 9th grade son to document the sodium content on commercial chicken broth. He was mortified that his mother was standing in the soup aisle, photographing ingredient lists.
I'm glad I went. I really LIKE being able to do things and make things myself. Looking at the nutritional information on the packaging of the chicken broth available in the grocery store convinced me that it's also a really good choice nutritionally.
Here's what I found: