How to Make Chicken Stock
Learn how to make this flavorful base for homemade soups, stews, and sauces.
As convenient as canned broth may be, there is no substitute for rich, velvety homemade chicken stock. Simmer chicken, vegetables, seasonings, and water for a few hours to make your own. Here's how.
Step 2: Roast chicken and vegetables
Combine the chicken pieces, carrots, and onion in a large, shallow roasting pan. Distribute the chicken and vegetables evenly around the pan. Bake, uncovered, for 30 minutes or until well browned, turning occasionally. Drain off fat. Place the chicken, carrots, and onion in a 10-quart Dutch oven or kettle.
Step 3: Deglaze the pan
After removing the chicken and vegetables, pour 1/2 cup water into the roasting pan, scraping up the flavorful browned bits from the bottom of the pan. Pour this liquid into the Dutch oven.
Step 5: Strain the stock
To clarify hot strained broth: Return broth to Dutch oven. In a small bowl, combine 1/4 cup cold water and 1 beaten egg white. Stir egg white mixture into broth. Bring to boiling. Remove from heat; let stand for 4 minutes. Strain again.