Chicken stock forms the basis for any kind of soup though there is always option of adding plain water but then there is a huge difference in taste of the soup. Chicken Stock not only enhances the flavors in the soup but also give healthy dimension to it. Traditionally stock is made by simmering various ingredients in water, it can be either chicken bones and herbs or chicken pieces and vegetables, idea is to cook chicken on low flame in water with fresh herbs and vegetables so that after some the water starts absorbing all the flavors and goodness of chicken and vegetables.
Though these days tetra packs of broth are easily available in market and nobody is interested in investing time in making chicken stock at home but I feel there is a feel good factor when you make things from scratch rather than opening packets and just assembling them, in your heart you have this satisfaction about eating the right things.
When I make Chicken Stock my Pug never leaves the kitchen doorstep because he is the one who enjoys the chicken leftovers. I make Chicken Stock once in a month and store it in a glass bottle in fridge and sometimes it lasts more than 20 days. I prefer adding generous amount of fresh leafy vegetables and herbs while making Chicken Stock but that is totally discretionary some recipes say not to add any vegetables in Chicken Stock or add only herbs.
Making Chicken stock at home has an added advantage the cooked chicken can be used for salads and other casseroles.
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