Making homemade chicken stock at home is an easy, affordable process. It’s a way to use all parts of the chicken that might otherwise be discarded. The resulting chicken stock is healthful and flavorful. Stock can be sipped on its own to warm up on a cold afternoon, or stored for use in recipes. Some folks consider chicken stock a “cure all” during cold and flu season.

Many recipes on my site call for stock as an ingredient; using it as a cooking liquid lends much more flavor than water alone. I always cook my matzo balls in stock because it lends so much flavor. I felt it was high time I walk you through the different ways I make this staple in my own kitchen!

Chicken stock can be made a variety of ways, and everybody seems to have their own favorite methods and ingredients. You really only need two things to make stock – water and chicken parts. The rest of the details are optional and may vary quite a bit from kitchen to kitchen. I have outlined a few different ways to make stock here; these are the methods that I use in my home kitchen. From stovetop to slow cooker, I’ve got you covered!

Chicken Stock vs. Chicken Broth – What’s the Difference?

Some methods use dark meat chicken parts as the base for stock, rather than slowly simmered bones and skin. Methods 3 and 4 below are examples of this. Some people refer to the resulting liquid from meaty parts as broth rather than stock. For recipe purposes stock and broth tend to be interchangeable; unless you have a recipe that very specifically calls for stock, broth will generally work just as well.

I’ve outlined everything in great detail below. Additionally I’ve included instructions for creating a “stock sack,” as well as storing and freezing your stock. Feel free to share your own favorite tips and tricks in the comments.

Recommended Products

Reusable Storage Bags

This post may contain affiliate links which won’t change your price but will share some commission.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Horizontal shot of two jars of chicken stock on a blue surface with cloth napkin and soup ladling spoon.

How to Make Homemade Chicken Stock - 4 Easy Methods

Learn how to make chicken stock at home using a variety of easy methods, from stovetop to slow cooker. Easy, healthful, delicious, and perfect for use in recipes.

PRINT RECIPE Email Me Recipes

COURSE: Soup

Kosher Key: Meat

Servings:

Prep Time: 10

Cook Time: 5

Total Time: 5 10

Ingredients

Chicken Stock Ingredients

3 pounds chicken parts - backs, necks, wings, feet OR 3 lbs. leg and thigh chicken pieces OR 1 to 2 chicken carcasses from roasted/cooked chicken (varies by method - see notes and details below)
Water amounts vary based on method - see details below
1 pound celery cleaned well and cut into 2-inch pieces
1 onion peeled and cut into wedges (you can leave the skin on for a darker colored stock)
1 ounce fresh parsley a large handful, cleaned well
1 clove garlic
1 teaspoon kosher salt or more to taste - optional, recommended
1/2 teaspoon black peppercorns

Optional Ingredients

2-3 carrots scrubbed clean and quartered
1 parsnip scrubbed clean and quartered
Handful of fresh thyme
A few sprigs of rosemary
Fennel stalks
Bay leaf
Leeks white parts or green leaves
1-2 whole cloves
1/8 tsp saffron threads - if using be sure to choose a good quality saffron (they are pricey)

NOTES

You will also need: 8 quart pot, large measuring cup, 6 quart pot or bowl, tongs, mesh strainer, cheesecloth, slow cooker (for slow cooker method), storage method if not using right away (details below)

Nutritional Information: Refers to stock with 1 tsp salt added, with a total yield of 2 quarts and a serving size of 1 cup of chicken stock.

Method 1 makes roughly 2 to 2 1/2 quarts (8-10 cups) of stock.
Method 2 makes roughly 3 quarts (12 cups) of stock.
Method 3 makes roughly 2 1/2 to 3 quarts (10-12 cups) of stock.
Method 4 makes roughly 2 to 2 1/2 quarts (8-10) cups of stock.

Important Notes: Making stock is an economical way of using parts of the chicken that might otherwise be discarded. When making stock from parts or a carcass, I recommend including at least 1 pound of dark meat bone-in skin-on chicken parts. This will enrich your stock, allowing you to achieve a deeper and more robust flavor. You can certainly make stock without the added dark meat parts. However, spending a little extra on 1 pound of dark meat chicken will go a long way towards making a superior stock. It will still be far less expensive than the boxed quarts you buy in the supermarket (which generally don’t have great flavor anyway!).

The optional ingredients list above will give you ideas on the types of things you can add to your stock to flavor it. I prefer using just the items listed on the main ingredient list for a clean, tasty stock that can be used in endless recipes. I do not add carrots or parsnips to my stock (even though they are popular additions) because I prefer for the stock to be completely savory with no sweetness. Feel free to adjust to taste.

I often add some powdered saffron threads to my stock. Saffron adds a depth of flavor and a deep golden color which is lovely, but it’s quite pricey. It's got really a nice essence, but it’s not essential. The stock will be delicious with or without it.

One final note - I have adjusted all my stock recipes for an 8 quart pot, since most households do not have a 12 quart stock pot (heck, I didn’t even have one up until a few years ago). Never fear, 8 quarts is plenty to work with.

Instructions

Method 1: Make Stock Using Raw Chicken Parts (Economical Method)

This method is great for using up spare chicken parts that you’ve saved up from whole chickens. Chicken necks, backs, wings and legs make great stock. You can use a raw carcass that has been carved. You can also purchase chicken backs at many grocers, they are affordable and make wonderful stock. Whatever you end up using, it should add up to roughly 3 pounds. Many people swear by adding chicken feet; I don’t use them, but you can feel free. Do not use livers or hearts.
For the best flavor, make sure at least 1 pound of your parts are meaty dark meat parts like wings, legs or thighs. This is not required, but it will give your stock an extra flavor boost. Some people prefer to roast the chicken parts prior to making the stock. I personally think this just overcomplicates what should be a simple process, and doesn’t add all that much in terms of flavor. To each his own!
In your 8 quart (or larger) pot, cover your chicken pieces with 5 quarts (20 cups) of water. Bring to a gentle simmer, skimming the foam that rises to the top as it starts to cook.
Skim the foam into a large measuring cup, so you know how much liquid you’re removing. Continue skimming the foam periodically for the next 15-20 minutes until the surface of the water is nearly clear. Usually, it’s about 2 cups or so of liquid that is removed. Once you’re done skimming, replenish the water that you’ve removed with fresh water.
Add the celery, onion, parsley (no need to chop), garlic clove, kosher salt and peppercorns to the pot. Salt is optional here, you can certainly make stock without it and add salt later. I always add 1 tsp to the pot which gives it a mild salt flavor and keeps the sodium level reasonable - not salty by any means, but it helps the other flavors to pop.
Add any additional ingredients you like from the optional ingredient list above. I generally stick to the basic ingredient list. Often I add saffron to the pot. If you would like to use saffron, add it now using the instructions at the very end of this post.
Bring pot back to a simmer. From this point on, it’s important not to let the soup come to a rolling boil. A slow and even simmer is best - if the stock boils quickly, it will become cloudy. No big deal, but if you’re looking for a golden pristine stock, avoid boiling. It should be bubbling below the surface (and a bit around the edges of the pot) - but not a rolling boil, where the majority of the surface is bubbling. Take it nice and slow.
Cook for 5 hours. Check your stock periodically during the cooking process to make sure it continues to simmer low and slow.
Remove from heat. Allow stock to cool to lukewarm. This may take up to an hour. You can strain the stock hot if you’re in a hurry, but do so very carefully.
Use a pair of tongs to pull out most of the chicken parts and vegetables, whatever is easy to grab (you’ll strain out the rest in a bit). If you’ve used wings, backs, legs, and/or thighs, separate any cooked meat from the bones and shred it for use in other recipes. Discard the bones.
When stock has cooled to lukewarm, strain it through a fine mesh strainer lined with cheesecloth into a 6 quart or larger pot or bowl. Discard the veggies and spices.
Now you have a flavorful stock to use in recipes.
If you refrigerate the stock, the chicken fat will collect on the surface. This is the schmaltz, and it’s liquid gold. You can use it as a flavorful cooking fat. However, I generally prefer to leave the fat in the chicken stock. It melts right away when you warm it up, and it adds a rich flavor and silky texture to your stock.
When made as written here, this method produces roughly 2 to 2 1/2 quarts (8-10) cups of stock, 1/2-1 cup of shredded chicken (depending on parts used), and roughly 2-3 tbsp of schmaltz. You can easily adjust the salt content to taste.
Feel free to cook stock longer than suggested here, or reduce stock further, for a more concentrated flavor. You can also reduce the stock for easier storage, then reconstitute with water when ready to use.

Method 2: Make Stock Using Cooked Chicken Carcass (Economical Method)

If you roast chicken on a regular basis, this is a wonderful method for using the carcass (rather than just discarding it). You can also use Cornish game hen carcasses, or bones and skin from any cut of cooked chicken, as long as it adds up to around 2 to 3 pounds of carcass (equivalent of a carcass from a 4 to 6 pound chicken). Note that in using this method, your stock will be mildly flavored with whatever spices or herbs you used to roast or cook your chickens. If using a raw carcass, follow the instructions using Method 1 (above).
Carcass stock made from cooked chicken is generally weaker than stock made from other methods. To fortify your carcass stock, you can add 1 pound of raw dark meat parts like wings, legs or thighs. This is not required, but it will give your stock an extra flavor boost. Avoid using gizzards like livers or hearts.
In your 8 quart (or larger) pot, cover your chicken pieces with 6 quarts (24 cups) of water. Bring to a gentle simmer, skimming the foam that rises to the top as it starts to cook. There likely won't be much foam if your carcass is cooked; if you've added some raw parts, those will produce scum which should be removed. Skim any scum into a measuring cup. Once you’re done skimming, replenish the same amount of water that you’ve removed with fresh water.
Add the celery, onion, parsley (no need to chop), garlic clove, kosher salt and peppercorns to the pot. Salt is optional here, you can certainly make stock without it and add salt later. I always add 1 tsp to the pot which gives it a mild salt flavor and keeps the sodium level reasonable - not salty by any means, but it helps the other flavors to pop.
Add any additional ingredients you like from the optional ingredient list above. I generally stick to the basic ingredient list. Often I add saffron to the pot. If you would like to use saffron, add it now using the instructions at the very end of this post.
Bring pot back to a simmer. From this point on, it’s important not to let the soup come to a rolling boil. A slow and even simmer is best - if the stock boils quickly, it will become cloudy. No big deal, but if you’re looking for a golden pristine stock, avoid boiling. It should be bubbling below the surface (and a bit around the edges of the pot) - but not a rolling boil, where the majority of the surface is bubbling. Take it nice and slow.
Cook for 5 hours. Check your stock periodically during the cooking process to make sure it continues to simmer low and slow.
Remove from heat. Allow stock to cool to lukewarm. This may take up to an hour. You can strain the stock hot if you’re in a hurry, but do so very carefully.
Use a pair of tongs to pull out the chicken carcass and vegetables, taking out whatever is easy to grab (you’ll strain out the rest in a bit). If you’ve used wings, backs, legs, and/or thighs, separate any cooked meat from the bones and shred it for use in other recipes. Discard the bones.
When stock has cooled to lukewarm, strain it through a fine mesh strainer lined with cheesecloth into a 6 quart or larger pot or bowl. Discard the veggies and spices.
Now you have a flavorful stock to use in recipes.
If you refrigerate the stock, the chicken fat will collect on the surface. This is the schmaltz, and it’s liquid gold. You can use it as a flavorful cooking fat. However, I generally prefer to leave it in the chicken stock. It melts right away when you warm it up, and it adds a rich flavor and silky texture to your stock.
When made as written here, this method produces roughly 3 quarts (12 cups) of stock, 1/2 cup of shredded chicken (if additional raw parts are used), and roughly 1/2 tbsp of schmaltz (may be more if you also used raw chicken parts). It’s a medium-sodium stock - just enough salt for flavor, but not too much to overwhelm. You can easily adjust the salt content to taste.
Feel free to cook stock longer than suggested here, or reduce stock further, for a more concentrated flavor. You can also reduce the stock for easier storage, then reconstitute with water when ready to use.

Method 3: Quick Chicken Stock Using Leg and Thigh Pieces (Fastest Method - sometimes referred to as broth)

For a quick and very flavorful stock, use 3 pounds of chicken leg and thigh pieces (whole legs). Some cooks refer to this as broth rather than stock, due to the fact that it won't contain the gelatinous mouth feel that slowly simmered stock does. For recipe purposes, stock and broth are generally interchangeable. Using dark meat pieces will produce a thicker, richer "broth" that is very similar to stock, though not quite so gelatinous. This method is also very fast, which is favorable.
The benefit to this method is that you’ll have some lovely, tender chicken legs and thighs when you’re done cooking the stock. Known as “boiled chicken,” it’s considered a comforting treat by many. You can enjoy this chicken as an entree, seasoned with a little salt and pepper (or your favorite sauce). You can also shred the chicken and save it for other uses.
In your 8 quart (or larger) pot, cover your chicken pieces with 5 quarts (20 cups) of water. Bring to a gentle simmer, skimming the foam that rises to the top as it starts to cook.
Skim the foam into a large measuring cup, so you know how much liquid you’re removing. Continue skimming the foam periodically for the next 15-20 minutes until the surface of the water is nearly clear. Usually, it’s about 2 cups or so of liquid that is removed. Once you’re done skimming, replenish the water that you’ve removed with fresh water.
Add the celery, onion, parsley (no need to chop), garlic clove, kosher salt and peppercorns to the pot. Salt is optional here, you can certainly make stock without it and add salt later. I always add 1 tsp to the pot which gives it a mild salt flavor and keeps the sodium level reasonable - not salty by any means, but it helps the other flavors to pop.
Add any additional ingredients you like from the optional ingredient list above. I generally stick to the basic ingredient list. Often I add saffron to the pot. If you would like to use saffron, add it now using the instructions at the very end of this post.
Bring pot back to a simmer. From this point on, it’s important not to let the soup come to a rolling boil. A slow and even simmer is best - if the stock boils quickly, it will become cloudy. No big deal, but if you’re looking for a golden pristine stock, avoid boiling. It should be bubbling below the surface (and a bit around the edges of the pot) - but not a rolling boil, where the majority of the surface is bubbling. Take it nice and slow.
Reduce heat to medium low so the soup is slowly simmering. Let the stock gently cook uncovered for 60-75 minutes.
Test for doneness by pulling one of the leg pieces from the thigh. It should easily separate and flake tenderly, showing that the chicken has become quite tender. Once this happens, your stock is done.
Remove from heat. Allow stock to cool to lukewarm. This may take up to an hour. You can strain the stock hot if you’re in a hurry, but do so very carefully.
Use a pair of tongs to pull out most of the chicken pieces and vegetables, whatever is easy to grab (you’ll strain out the rest in a bit).
When stock has cooled to lukewarm, strain it through a fine mesh strainer into a 6 quart or larger pot or bowl. Save the chicken, discard the veggies and spices. Cooked chicken can be eaten as an entree, or incorporated into other recipes.
Now you have a flavorful stock to use in recipes.
If you refrigerate the stock, the chicken fat will collect on the surface. This is the schmaltz, and it’s liquid gold. You can use it as a flavorful cooking fat. However, I generally prefer to leave it in the chicken stock. It melts right away when you warm it up, and it adds a rich flavor and silky texture to your stock.
When made as written here, this method produces roughly 2 1/2 - 3 quarts (10-12 cups) of chicken stock, 3 cups of shredded chicken, and 2 tbsp of schmaltz. It’s a medium-sodium stock - just enough salt for flavor, but not too much to overwhelm. You can easily adjust the salt content to taste.
Feel free to cook stock longer than suggested here, or reduce stock further, for a more concentrated flavor. You can also reduce the stock for easier storage, then reconstitute with water when ready to use.

Method 4: Make Chicken Stock Using the Slow Cooker

For this stock, use 3 pounds of chicken wings, or 3 pounds leg and thigh pieces, or a combination of these equaling 3 pounds.
In a slow cooker, combine 3 pounds of chicken, the celery, onion, parsley (no need to chop), garlic clove, kosher salt and peppercorns to the slow cooker. Salt is optional here, you can certainly make stock without it and add salt later. I always add 1 tsp to the pot which gives it a mild salt flavor and keeps the sodium level reasonable - not salty by any means, but it helps the other flavors to pop. I usually don’t add any other ingredients to the slow cooker version, it’s best when it’s kept clean and simple. Cover ingredients with 3 quarts of water.
Set slow cooker to either 5 hours on high, or 10 hours on low. Cover and let the ingredients slowly simmer together in the cooker.
At the end of cooking, uncover and let the stock slowly cool. When stock has cooled to lukewarm (may take an hour or longer), remove the largest pieces of chicken and vegetables. Strain it through a fine mesh strainer into a large pot or bowl. Save the chicken, discard the veggies and spices. Cooked chicken can be eaten as an entree, or incorporated into other recipes.
Now you have a flavorful stock to use in recipes. If you used it, the saffron gives it a hint of a special flavor, and a golden color that is just lovely.
If you refrigerate the stock, the chicken fat will collect on the surface. This is the schmaltz, and it’s liquid gold. You can use it as a flavorful cooking fat. I generally prefer to leave it in the chicken stock. It melts right away when you warm it up, and it adds a rich flavor and silky texture to your stock.
When made as written here, this method produces roughly 2 1/2 to 3 quarts (10-12 cups) of stock, 1 1/2 to 3 cups of shredded chicken (depending on pieces used), and 3-4 tbsp of schmaltz. It’s a medium-sodium stock - just enough salt for flavor, but not too much to overwhelm. You can easily adjust the salt content to taste.

Adding Saffron to Stock - Recommended for Flavor and Color

If you would like to use the optional ingredient of saffron in your stock, add it after skimming the foam with the other stock ingredients (parsley, onion, etc.).
Crush the saffron threads in a mortar and pestle until pulverized.
Add the crushed saffron to the soup pot. Ladle a little hot water from the pot into the mortar to rinse out any saffron that clings to it, making sure all of the saffron finds its way into the pot.
Continue cooking your stock as described above. The saffron will infuse the broth with a special essence and enhance the lovely golden color.

How to Make a Stock Sack

I hate throwing away food that has gone bad; it’s such a shame seeing food being wasted because we did not get around to cooking it before it spoiled. Having a stock sack in your freezer can really help you avoid some of that waste. Just place a large reusable freezer bag (or disposable version) in your freezer. When you have stock-friendly ingredients that you won’t be using anytime soon, freeze them in the stock sack. The first time you add something to your stock sack, label it with the date - that way you know how long you have to use the contents. You should cook the contents of your stock sack within 6 months.
After carving a roast chicken, put the carcass in your stock sack. Chicken neck leftover from your giblets? Stock sack. Remember that half onion you cooked with earlier in the week? Stock sack the unused half before it goes bad. The green parts of leeks, green fennel stalks, and other inedible parts of stock-friendly vegetables can go in the stock sack. Really, any traditional chicken stock ingredient can go in your stock sack (see "Ingredients" and "Optional Ingredients" lists above). When you’re ready to make chicken stock, just toss the items from your stock sack into your pot before you make stock.

How to Use Leftover Shredded Chicken from Stock Pot

Shredded chicken can be added to soup, used as a filling for kreplach or dumplings, on top of salads for a boost of protein, in chili, as a taco filling (after seasoning), or mixed with barbecue sauce to create shredded barbecue chicken sandwiches. There are many possibilities!

How to Store Chicken Stock

There are quite a few ways to store chicken stock for future use. Here are some of my favorite methods.
Chicken stock can be stored in glass mason jars in the refrigerator for 3-4 days. Just make sure you cool the stock completely before filling your jars, to avoid risk of shattering.
Freeze your stock for longest shelf life. Chicken stock can be frozen for up to 6 months in the back of a refrigerator freezer, or up to 12 months in the deep freezer. I always use my label maker to label stock with the date before putting in the freezer, that way I know exactly when I made it and how long I have to use it.
I really like freezing stocks and soups using Souper Cubes. These trays are wonderfully versatile, easy to stack, and have clear measurements on the openings. The cubes measure at 1 cup each (they also have 1/2 cup lines and 2 cup options). All you need to do is pop out a cube of frozen stock and you’re set! They're a little pricey, but I find them super convenient and easy to use.
I also like these reusable silicone bags for storing stock. They’re a more economical and eco-friendly alternative to disposable plastic versions, as they can be reused many times - just wash and air dry them on a rack before reusing. They’re water tight and store somewhat flat, so they won’t take up a bunch of space in your deep freezer (they’re also great for marinating!). I usually fill a gallon bag with 12 cups of stock, leaving some air and room for expansion as the stock freezes. Make sure you place your reusable bag into a large heavy mixing bowl (or some other sturdy protected surface) before filling, to avoid a spill.
Stock can also be frozen in glass mason jars, but with caution - stock jars are known to shatter and can be finicky if you’re not careful. Stock should be completely cooled before adding it to the jars. Make sure you use wide mouth jars and only fill 3/4 of the way to the top - this allows for expansion of the broth as it freezes. If you’re using a jar with “shoulders” (rounded edges - not a wide mouth jar) make sure your stock level line is well below those shoulders to avoid the risk of shattered glass. Also when storing frozen stock in jars, make sure that the jars are not touching one another in the freezer.
I hope this tutorial has been helpful! Feel free to comment and share your own tips and tricks for making delicious and healthful homemade chicken stock.

Nutrition

Nutrition Facts

How to Make Homemade Chicken Stock - 4 Easy Methods

Amount Per Serving (1 cup)

Calories 15

% Daily Value*

Sodium 361mg16%

Carbohydrates 1g0%

Protein 2g4%

* Percent Daily Values are based on a 2000 calorie diet.

tried this recipe?
Let us know in the comments!

Comments

Leslie says

February 26, 2023 at 9:38 pm

This chicken stock recipe and your matzo ball soup recipe have become our family favorites!

Myrna says

April 7, 2022 at 4:31 pm

Hi Tori,
I’ve just finished making your “Method 3 Chicken Broth” and will be freezing this for PASSOVER. I added the 1 teaspoon of kosher salt while cooking. The broth is lovely but I feel still needing more salt. Please remind me what amount you would recommend my adding, when using kosher salt.
Love the sinker matzo balls, a must again for this year!
Thank you always,
Myrna

- Tori Avey says
  
  April 8, 2022 at 12:27 pm
  
  Hi Myrna! Adding salt to the broth is simple, it dissolves quickly in warm stock. What I would do is slowly add salt, 1/4 tsp to 1/2 tsp at a time, and stir until dissolved. Add salt until the broth tastes salty enough for you. Take your time and taste after each salt addition dissolves; remember, an overly salted broth is hard to correct, but guests can always add a little more salt to their soup bowl if it’s not quite salty enough.
Renee Rapoport says

March 16, 2020 at 7:09 am

Hi, Am an ardent fan of yours. I’m going to make chicken stock this week using your recipe- we all need comfort food now.
Question- do you cover the pot while simmering or not?
Stay safe,
Renee

- Tori Avey says
  
  March 16, 2020 at 12:14 pm
  
  Thanks Renee! I do not cover the pot, I let it reduce so the stock becomes more concentrated. Enjoy, and be well!
Eva says

March 15, 2020 at 5:28 pm

Tori:

First, thank you so very much for all your wonderful recipes and wealth of information. So appreciated!

Curious – Can this recipe be made in a pressure cooker too? If so, what would be your advice and how would you do the skimming part?

- Ashley at ToriAvey.com says
  
  April 28, 2020 at 9:50 am
  
  Hi Eva, Tori’s assistant Ashley here. Happy to hear you’re enjoying the recipes! We have not currently tested any of our recipes using a pressure cooker, so I cannot guarantee great results. Perhaps another reader has given this a try and might have some tips!
Sherry Mohan-Neves says

March 15, 2020 at 4:45 pm

Loved this whole tutorial. Recently received a quart of matzo ball soup (as a gift) from a famous NYC deli, and it was so heavy on the garlic, I couldn’t finish it. Your stock recipes sound much more balanced and I’m looking forward to trying them. (Loved your falafel recipe, too — my go-to recipe now.) My hubby is converted Jewish, I’m a former Methodist, and I love your recipes. Thanks. 🙂

Nick S. says

March 14, 2020 at 7:39 am

I learned something brilliant today. Bring chicken to low simmer, skim THEN add veggies and herbs. I’ve only been making broth/stock for 20 years and I never figured that out. I knew something wasn’t right last weekend when I was making stock trying to skim off the foam (with the nice new skimmer my lovely wife bought me for my b-day). I wish I had learned this last week. Thank you for sharing. I love your blog. Apparently an old dog can learn new tricks.

- Tori Avey says
  
  March 14, 2020 at 9:49 pm
  
  Yes! This makes a big difference in how much scum you can remove. It also allows you to easily measure how much liquid was lost so you can replace it (if you want to do that). Glad the blog has been helpful!

Tori Avey’s Chicken Stock: 4 Easy Methods for Homemade Goodness

Chicken Stock vs. Chicken Broth – What’s the Difference?