What's the difference between chicken stock and chicken broth?
  • 4 pounds chicken (I prefer thighs with skin on)
  • 1 large onion, quartered (with skin on)
  • 2 large carrots, cut into thirds
  • 2 celery stalks, cut into thirds (use all the celery leaves, they add unbelievable flavor)
  • 1 bay leaf
  • ½ teaspoon dried parsley
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon rosemary
  1. Place all ingredients in a large stock pot and cover completely with water. Bring to a boil over high heat.
  2. Once it has boiled for a bit, you will start to see a foamy substance. Take a spoon to skim the top to remove and discard the foam.
  3. Simmer on medium so you have a soft rolling boil for 2 hours. After 2 hours remove chicken from the stock. Once chicken has cooled remove meat (use meat for any recipe or freeze for a later use). Add chicken bones back in to stock and continue soft rolling boil for an additional 1½ hours.
  4. Remove from heat and let cool a bit. Pour stock through a strainer. Discard bones and vegetables. Place strained stock into a container and place in the refrigerator. Once the stock has become completely cool in the refrigerator any extra fat will rise to the top and can be easily removed.
  5. Use stock or freeze for a future use.
Recipe by What's Mary Doing at https://whatsmarydoing.com/whats-the-difference-between-chicken-stock-and-chicken-broth/