When making chicken stock, I really like using a rotisserie chicken. The roasted chicken gives the stock an added dimension of flavor. Shredded chicken is also a really handy thing to have around, especially during soup season. I prefer making this in a pressure cooker, I think it extracts more flavor and makes a better stock, but you can absolutely make chicken stock without one.
I don’t add any salt to my stock. The stock is almost always reduced down further when it is used and I don’t want it to become salty. Adding salt later, when you go to use the stock, helps you control the seasoning. When adding herbs, I usually try to use up what I have on hand. If I don’t have any fresh herbs, then using dried is fine.
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