Nothing quite beats the taste of homemade Chicken Stock. Homemade stock takes little effort to prepare, and the rewards add a bounty of flavor to your favorite recipes.
This recipe goes with Moroccan Chicken and Butternut Squash Soup, Old-Fashioned Chicken Noodle Soup, Spicy Thai Coconut Chicken Soup, Avgolemono, Chicken Soup with Cabbage and Apple, Chicken-Udon Soup
Cooking Light JANUARY 2012
1. Combine all ingredients in a 12-quart stockpot. Bring to a boil over medium-high heat. Reduce heat to low; simmer 4 hours, skimming and discarding foam as needed. Strain through a cheesecloth-lined colander into a large bowl; discard solids. Cool stock to room temperature. Cover and refrigerate 6 hours or overnight. Skim fat from surface; discard fat.
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