i made chicken stock today for matzo ball soup for passover. i simmered it for 3 hours but it tastes weak, a little watery. how can i fix it?
Get some chicken feet, necks, backs, and or wings. All or any of those and add to your stock and simmer for another few hours either that or reduce what you already have but then you'll probably not have enough stock for your soup.
Add more parts and simmer for about 6 hours. You might also want to search for chicken stock on this board - it's been a very popular topic in the last couple of weeks.
Add ground chicken meat and cook it for 30 minutes.
A flavorful stock is created with meat; the bones and connective tissue are more for body.