My recipe for chicken and vegetable stock can be used for any soup base recipes or try it in my Southern Chicken Dressing.
I used chicken backs which have a lot of fat and will enhance the taste of your broth and give it a rich flavor.
You can buy chicken backs from any meat market, butcher, or local grocery store. I bought these chicken backs from my local Publix store.
This recipe makes a lot of stock, which can be frozen in freezer containers, ice cube trays, and freezer bags.
Chicken and Vegetable Stock
Rich and flavorful, this stock can be used in all of soup based recipes and or on it's own for a warm, filling, light meal.
Soak chicken back for at least 10 minutes in cool water, clean, and rinse your chicken backs before placing them into your stock pot.
While you are chopping your vegetables, season your stockpot water with a generous amount of salt and pepper, cover and turn it up to high heat.
Add your cleaned chicken backs and chopped vegetables into stockpot, stir and cover. Bring contents to a boil, and reduce heat to medium covered for 15-20 minutes. Stir and taste to see if more seasoning is needed.
Once our stock is done, strain your mixture, making sure to remove the bones. You can reserve some of your veggies and put them into my recipe for Southern Style Cornbread Dressing.
The bones from the chicken backs still contain a lot of meat that can be pulled away and eaten or added to back into the stock. The chicken stock can be frozen and makes the perfect base for all kinds of soups.