4 Homemade Foods That Are Totally Worth It
Molly Chester, co-author of
Back to Butter: A Traditional Foods Cookbook, explains just how easy it is to make from-scratch versions of some of our most-used kitchen staples.
By Lynn Andriani
Photo: mikafotostok/iStock
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Chicken Stock
A pot of stock simmering away on the stove will make your home smell wonderful and give you a serious sense of accomplishment, even though there's barely any work involved. Time is what makes a great stock. Chef, farmer and cookbook co-author Molly Chester suggests letting the broth—containing basic ingredients from bone-in chicken to carrots, celery and onion—simmer anywhere from 12 to 24 hours. You'll get about four quarts from this recipe, and it freezes well (pour the stock into one-quart containers, label and defrost as needed).
Get the recipe: Nourishing Chicken Stock
Published 11/30/2015
