Since it’s the middle of winter and we’re all making soup, stew and other delicious braisey/roasty/simmery things I challenge you to make your own chicken broth even if you only do it once. It seriously will take you back. Back to when chicken broth tasted like…wait for it…chicken.
What’s the difference between chicken stock and chicken broth?
Chicken stock is the original. Made from leftover bones and simmered for hours, it is richer and has more flavor.
Chicken broth is the convenience adaptation. Now that we have more money than time (in theory lol) chicken meat is used to get the flavor faster.
This recipe is a good balance. You use meat and bones and then cook it in a pressure cooker to get more intense heat which extracts more flavor and meatiness. You can also simmer it on the stove, braise it in the oven or throw it in the slow cooker. Whatever works best for you to fit it in to your schedule. Seriously, throw this together on a Sunday evening or whenever it can cook away while you do something else.
When you make this, if it doesn’t taste as flavorful as store bought, ADD MORE SALT. Trust me on this.
You can keep it in the fridge for a few days, or pour it into Ziplock bags so that you can freeze it flat. It will take up much less room!
Then you will have liquid gold on hand to make:
It’s seriously life changing.
Chicken Stock Broth – Liquid Gold in 1 Hour
- 4 pounds chicken legs
- 3 cloves of garlic cracked (hit them with the bottom of a glass)
- 1 onion chopped or ½ a bag of frozen diced onion
- 1 bay leaf
- 2 tablespoons salt
- 3 quarts water (if your tap water tastes like crap use filtered
- Pressure cook 1 hour on high – makes three quarts – discard solids, the chicken will be flavorless
- Slow cook 7-9 hours on low – makes three quarts - discard solids, the chicken will be flavorless
- Simmer on stove for 45 minutes – makes 2 ½ quarts - the broth isn’t quite as flavorful but you can still eat the chicken!