Chicken Stock

Chicken Stock is easy to make and much more flavorful than store bought. Learn how to make chicken stock and use it in soups and any recipe that calls for chicken broth!

📝 Ingredients

• 4-6 pounds chicken (parts, bones or whole chicken)
• 4 quarts water
• 1 large onion, quartered
• 2 carrots, chopped in big chunks
• 2 celery stalks, chopped
• 4 garlic cloves, smashed
• 4 sprigs of parsley
• 2 sprigs of thyme
• 2 bay leaves
• 1/2 teaspoon whole black peppercorns

👨‍🍳 Instructions

1. 1Combine the chicken, cold water, onions, carrots, celery, garlic parsley, thyme, bay leaves and peppercorns in a large stockpot. Bring to a boil over medium high heat.
2. 2As the water heats up, froth will rise to the top. Once it comes to a boil, skim off the froth and lower the heat to a very gentle simmer. Cook for 1 hour and 30 minutes to 2 hours.
3. 3Strain the stock through a fine-mesh strainer. Let cool and transfer to containers and refrigerate until completely chilled, about 5-6 hours. Skim off and remove any fat from the surface.
4. 4Refrigerate for up to 5 days or freeze for up to 2 months.