How to Make Chicken Stock
Simple and Easy Chicken Stock from Scratch
Course
Dinner
,
Lunch
Cuisine
American
Servings
Prep Time
8
cups
10
minutes
Cook Time
2
hours
Servings
Prep Time
8
cups
10
minutes
Cook Time
2
hours
Ingredients
4
lbs
chicken parts
wings, back, neck etc.
2
garlic cloves peeled
2
Bay Leaves
1
tsp
Black Peppercorns
2
medium
yellow onions
cut into big chunks
2
medium
Carrots
cut into 1 inch pieces
2
stalks
celery
cut into 1/2 inch pieces
celery leaves if available
7
sprigs
fresh thyme leaves
7
sprigs
fresh flat leaf parsley
10-12
cups/1.5 liter
water
to cover all ingredients in pot
Instructions
Wash chicken parts and clean. Place in a large pot. Add all ingredients and enough water to cover.
Bring to a boil. Once it comes to a boil, turn heat to low and simmer for 2 hours. Skim off impurities every 20 minutes or as necessary.
After 2 hours, turn off heat. Strain liquid into a large bowl. Do not press on solids in the colander, otherwise stock will not be clear.
Let stock cool and keep in the fridge for up to 4 days or freeze up to 3 months.
Recipe Notes