Easiest Chicken Stock, is exactly what it claims to be: easy! With just two ingredients and some time you’ll have a delicious stock to use however you wish.

Foundation of Flavor

This is one of two recipes in this book that I like to consider foundational. This stock isn’t meant to stand alone; rather, we’ll be using it as an ingredient later on in Dad’s Famous Stuffing and Simple Gravy.

Freezer Bones

The best way to make stock is by keeping bones in your freezer. I know it might sound a bit unusual, but it makes life so much easier. Every time I roast a chicken, or even just chicken thighs (my favorite cut), I remove the bones and store them in the freezer. I also freeze any veggies that are about to go bad or those odds and ends, like the butt of an onion or the end of a carrot. These get frozen alongside the bones. Whenever I want chicken stock, I simply throw it all into a pot, cover it with water, and let it simmer for hours.

No Bones? No Problem!

“But I don’t have any bones in the freezer,” you may think to yourself. That’s totally okay! Sometimes I don’t have any either. That’s when I turn to chicken wings. They are the boniest cut I can get and are also incredibly cheap. Other good options include backs, wingtips, or feet. Turkey necks are also great.

Adding Extra Flavors

The recipe below is super simple because I aim for a clean flavor. Since my stock is an ingredient and not meant to be eaten on its own, I avoid anything that might muddy the taste. However, here are some veggies I like to throw in if I’m making stock for soup: carrots, celery, onions, garlic (any type of allium really), and mushrooms (of any kind).

I steer clear of root vegetables like potatoes and celeriac as they tend to absorb flavor rather than enhance it. Tomatoes can overpower a stock, so use them sparingly unless you want a very tomato-flavored soup. I also avoid brassicas altogether as they can sometimes make the stock taste sulfurous.

Why No Salt?

“Why is there no salt in this recipe?” You might wonder. Since this is a foundational recipe meant for stuffing, gravy, soups, and stews, it offers endless possibilities. By not adding salt, you have an incredible amount of flexibility with what you can do with it. This is especially important when using it in Dad’s Famous Thanksgiving Stuffing or Simple Gravy because those recipes have their own seasoning calculations. Seasoning the stock first could throw off the recipes and make them too salty.

Chicken stock is the furthest thing from being fussy. It’s almost impossible to mess up. Simply put it on the stove, relax, and several hours later, you’ll be rewarded with delicious liquid gold.