Chicken Stock
Making your own chicken stock is easy and tastes a lot better than store bought stock. It will also help you save money at the grocery store. This chicken stock recipe with yield delicious, flavored stock every time.
Ingredients
- 4 pounds chicken bones
- 4 ribs celery large diced
- 1 large onion quartered
- 4 large carrots scrubbed, large diced
- 6 thyme sprigs
- 1 small parsley bunch
- 4 cloves garlic peeled, crushed
- 2 bay leaves
- 1 teaspoon peppercorns
- 2 gallons water
Instructions
- In a large stock pot add in all of the ingredients. Use enough water to completely cover the bones and vegetables. Bring the water to a steady simmer. Skim the top of the stock every hour or so in the beginning. Cook the stock for 12 hours, adding more water if needed to keep the bones and vegetables covered. Once the stock is done, strain it into a large bowl and allow it to cool completely. Cover and refrigerator overnight. Remove the fat from the top and portion your stock. Store the stock in the freezer or pressure can.
Notes
This recipe makes about 5 quarts.