Homemade Chicken Stock

Scribbled Underline

Homemade Chicken Stock

Scribbled Underline

Ingredients needed:

– bones of a whole chicken most of the meat removed – 1 yellow onion – 2 celery stalks  – 2 medium carrots  – 2 rosemary sprigs – 2 teaspoons kosher salt – 1 teaspoon coarse black pepper – 1 teaspoon dried oregano, parsley other herbs – 8-12 cups water

Prepare the chicken bones for use. Remove leftover meat. Any discarded pieces from a cooked chicken can be thrown in the pot to make the broth/stock (skin, grissle, fat, and bones).

Step 1:

Place roughly chopped onion, celery stalks, and carrots in a large stock pot. You can use any of the trimmings from vegetables that you used for other dishes.

Step 2:

Layer vegetables and herbs in the stock pot. Layer the chicken bones on top of the vegetables. Add salt, pepper, oregano, and any other herbs or seasonings.

Step 3:

Fill the pot with water. You can make as much broth as you'd like so fill it up! Bring the pot of water to a boil, then turn it down to a simmer and cover with a lid.

Step 4:

Simmer for at least 1 hour, but up to 24 hours. 3-4 hours is a good amount of time to infuse a lot of flavor and nutrients into the broth. Keep the pot covered while simmering so that the water doesn't evaporate. Add additional water while simmering if needed.

Step 5:

When the broth is done simmering, pour it through a strainer to remove all of the vegetable and bone pieces.

Step 6:

Refrigerate in an airtight container for 3-4 days or freeze for up to 6 months.

Step 7:

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