Chicken Stock

Chicken Stock
Recipe type: Soups
Homemade chicken stock is just plain better than store bought. It really doesn't take much effort and you'll be amazed how much better your recipes come out!
  • 5 lbs assorted chicken bones and meat
  • 1 large onions, unpeeled and quartered
  • 2 carrots, unpeeled and halved
  • 2 celery ribs with leaves, cut into thirds
  • 5 sprigs fresh parsley
  • 5 sprigs fresh thyme
  • 5 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in half
  • 2 tbsp kosher salt
  • 2 tsp whole black peppercorns
  1. Place the chicken parts, onions, carrots, celery, parsley, thyme, dill, garlic, and seasonings in a large stockpot.
  2. Add 3 quarts of water and bring to a boil. Simmer, uncovered, for 4 hours.
  3. Strain the entire contents of the pot through a colander set inside a large bowl and discard the solids.
  4. Chill the stock overnight. The next day, skim off any fat. Refrigerate and use within 3 days or freeze up to 6 months.

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