When I need a chicken stock that doesn’t taste too Asian or Americanized, I like to make this stock. It’s versatile cause I can use it for whatever recipes that call for chicken stock and making your own homemade stock just has a deeper flavor profile than the canned or boxed stuff. If I’m not using the stock immediately, I like to freeze them in quart sized deli cups and just run them under some hot water to release them from the deli cups before I use them in my recipes.
Basic Chicken Stock
Source: Lo Huynh (1 gallon)
3 each chicken carcasses
18 cups water
1 large yellow onion, cut in half
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional
1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.