Hawaii's Share Your Table

Chicken stock is the most basic item you can have in your kitchen pantry. Make a batch and use it for a hearty soup. Freeze a batch for quick soups, risotto, noodle dishes and more. There’s nothing better than home made, honest to goodness chicken stock.

Is homemade chicken stock better than canned?

Absolutely. Homemade chicken stock is full of wholesome flavor that is a cut above canned chicken stock.

Of course, homemade chicken stock is the result of what you put into it – a good chicken, fresh and tasty vegetables and herbs. The important thing to remember is that you control the final outcome: it's what you put into the chicken stock that will make it taste great. And your time and effort counts, too.

Selecting chicken for chicken stock

When you’re going to make chicken stock, buy the best ingredients you can possibly get. Since there is no large scale commercial chicken production in Hawaii, all chicken available in our supermarkets is from the mainland U.S. Fresh chilled or frozen, select a chicken that's as fresh as possible. An organic, free range chicken will undoubtedly offer you better flavor. But a good fryer/broiler will be less expensive and certainly acceptable.

Some supermarkets offer chicken bones from the backs, legs or breast; these would be a great addition to a chicken stock pot. Wings are an excellent choice, too, offering up their fattiness and flavor.

Stewing hens – older egg producing chickens – are a good choice for chicken stock. These chickens tend to be tough but their meat is flavorful.

Vegetables and herbs used in making chicken stock should be of the best quality, too. No tired vegetables that have been hanging out in the refrigerator for weeks, please. Fresh, tasty vegetables and herbs will make your chicken stock taste great.