Homemade Chicken Stock

Delicious and flavorful homemade stock that can be used as a base in most recipes calling for stock or broth.

📝 Ingredients

• 1 Chicken carcasses
• 1 large onion (quartered)
• 4 carrots (peeled and cut in 1/2)
• 4 ribs celery (cut in 1/2)
• 1 ear corn cut into quarters
• 5 sprigs fresh thyme
• 5 sprigs fresh parsley with stems
• 2 bay leaves
• 8 peppercorns
• 2 whole garlic cloves (peeled)
• 1 gallon cold water
• 2 dried morita or chipotle chiles ((optional))

👨‍🍳 Instructions

1. 1Put water in large stockpot. Place chicken, vegetables, and herbs and spices in a steamer basket directly in the water filled stockpot. Cook on high heat until you begin to see bubbles break through the surface of the liquid. Turn heat down to medium low so that stock maintains low, gentle simmer.
2. 2Skim the scum from the stock with a spoon or fine mesh strainer every 10 to 15 minutes for the first hour of cooking and twice each hour for the next 2 hours. Add hot water as needed to keep bones and vegetables submerged.
3. 3Simmer uncovered for 6 to 8 hours. Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids. Cool immediately and place in refrigerator overnight