DIETER’S HOMEMADE CHICKEN STOCK — THE BEST EVER 🍗🥕🧅

DIETER’S HOMEMADE CHICKEN STOCK — THE BEST EVER 🍗🥕🧅

Come into my kitchen — today we’re making something I believe every good home cook should have on hand: real homemade chicken stock.

I’m not talking about opening a box and pouring it into a pot. We’re starting with chicken bones, onions, leeks, celery, carrots, fresh herbs and peppercorns, and we’re giving them plenty of time to do their job.

There’s no complicated technique here. The secret is simple:

LOW AND SLOW.

I’ll show you how I gently simmer the stock for hours, strain it, chill it overnight and remove the fat the next day. What’s left is a beautiful, rich chicken stock ready for soups, stews, gravies, sauces, rice dishes and just about anything that needs a good homemade base.

And don’t worry if your refrigerated stock turns almost into jelly — that’s a good thing! Warm it up and it becomes liquid again.

This recipe makes approximately 4 quarts, so I like to divide mine into different-size containers and freeze them. Then whenever one of my recipes calls for chicken stock, I don’t have to reach for a store-bought carton.

I just open the freezer and grab the good stuff.



So get out your biggest stockpot, gather those vegetables and chicken bones, and give this one the time it deserves.

Once you make your own chicken stock, you’ll understand why I call it THE BEST EVER! ❤️🍗

— Dieter Knittel

Studio 58’s World Kitchen