• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Chef in the Burbs

Helping Passionate Cooks Start Personal Chef Businesses

  • Personal Chef Training
  • Free Guide
  • About
  • Personal Chef Q’s
  • Recipes

Chicken Stock Broth – Liquid Gold in 1 Hour

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.

Chicken Stock Broth Recipe - 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:

French Turkey Soup with Beans and Greens

Fresh and light, French Turkey Soup with Beans and Greens is delicately flavored with herbes de Provence. It’s perfect to counteract those holiday indulgences.

Egg Drop Soup

Egg Drop Soup; incredibly fast and easy. Store bought chicken broth is upgraded with ginger and garlic to make this easy and healthy Asian classic.

Italian Wedding Soup

Italian Wedding Soup is a classic soup featuring pasta, fresh greens and tiny meatballs. It’s perfect for a chilly fall evening.

White Chili with Chicken { and mushrooms! }

White Chili with Chicken - You might not think of mushrooms right away (or ever) when you think of chili, but in this White Bean Chili with Chicken, mushrooms are a perfect addition.

Chicken Stew with Butternut Squash

Tired of the same old soups and stews? Try this fabulous Chicken Stew with Butternut Squash Stew. Chock full of chicken and veggies, it’s the ultimate one pot meal.

 

It’s seriously life changing.

Chicken Stock Broth Recipe - 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.

Chicken Stock Broth – Liquid Gold in 1 Hour

Chef Shelley
If you have the time and inclination, brown the chicken in a tablespoon of oil first for even more flavor. Also hacking the chicken into smaller pieces will result in more flavor. 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 teaspoons salt 3 quarts water (if your tap water tastes like crap, use filtered
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 3 quarts

Ingredients
  

  • 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

Instructions
 

  • 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!

Chicken Stock Broth Recipe - 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.

 

 

Filed Under: Chicken, Essentials, Soup - Salad - Sandwiches

Previous Post: « Asian Rice Bowl ~ Quick & Easy
Next Post: Chicken and Shrimp Pho ~ Vietnamese Chicken Noodle Soup »

Reader Interactions

Comments

  1. Sarah at Champagne Tastes says

    January 20, 2017 at 12:40 pm

    It’s a shame that it’s hard to get a vegetable broth that’s as rich as chicken broth- this is such a good recipe to have on hand!!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Footer

Chef in the Burbs

When not cooking for clients, Chef Shelley helps passionate cooks start their own spectacular personal chef business so they can get paid to do what they love, without expensive culinary school or sacrificing nights and weekends for a low paying restaurant job.

  • Email
  • Facebook
  • Pinterest
  • Twitter
  • YouTube

Copyright 2022 - Chef in the Burbs - Elegant Eats LLC - https://shelleyb6.sg-host.com/privacy-policy/ Violators will be punished to the full extent of the law by our overpriced attorney, in addition to being flagellated with an over cooked capellini noodle that has been dressed in a watery, under seasoned sauce.