If you were to poach a whole chicken in water, for example, at the end you’d have broth (and a cooked chicken). But in the context of labels, “stock” and “broth” seem to be used ...

I often see jars or cartons of chicken stock in the supermarket and I cannot get over the price that you have to pay for them when it is so cheap and easy to make at home. There is nothing like ...

Repeat as necessary. Top up with cold water if the chicken is left uncovered. At the end of the cooking time, strain the stock into a large pan, discarding the vegetables and chicken pieces.

Everything from soups and stews to sauces and gravies to skillet dinners and starchy sides require you to stock (or broth!) ...

Skim off any fat that has formed on the surface. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put ...

I freeze the carcasses from roast chicken or raw chicken to make stock when I have time. Raw chicken will give you a clearer, lighter stock than roasted. Use Jo's chicken stock in her Easy pumpkin ...

Chicken broth, on the other hand, uses chicken meat or the whole chicken. Since stock is free from meat, it will also be ...

Half a chicken (about 1½ pounds) 1 pound chicken feet Kosher salt 2 tablespoons canola oil 8 ounces whole shiitake mushrooms, ends trimmed 1 cup sliced, unpeeled ginger 10 whole cloves garlic, peeled ...