Part 2/8:
Step 1: Preparing the Chicken and Making Stock
The first step is to shred the chicken, removing the skin to reduce fat but keeping the bones and carcass intact. Don't discard the bones—they're packed with flavor and collagen, essential for creating a rich homemade stock.
To make the stock, simmer the carcass, bones, and any leftover bits in cold water, adding vegetables or bits of produce from your fridge, like carrots, celery, or onion skins. Start in cold water to ensure maximum extraction of flavors and gelatin. Once simmered, strain the broth, which becomes the perfect base for soup or to add depth to other dishes.