Chicken Stock – Printable Recipe

Ingredients

• 1 chicken carcass from your roast chicken the night before (Yay for reuse!)
• 2 yellow onions, peeled and quartered
• 3 carrots, peeled and cut into 3 or 4 pieces each
• 4 celery stalks, broken into 3 or 4 pieces
• 4 – 5 cloves of garlic, cut in half (no need to peel them)
• A few sprigs of fresh parsley
• A small bunch of fresh thyme
• 2 bay leaves
• 1 tablespoon of whole peppercorns
• Coarse kosher salt to taste
• Plenty of cold water to cover everything in the pot
• Lots of Ziploc baggies and a pen or Sharpie

Instructions

1. Place the chicken, onion, carrot, celery, garlic, herbs, and seasonings in a large stock pot, breaking up any oversized pieces with your kitchen shears.
2. Cover all ingredients in the pot with plenty of cold water so that everything is submerged and bring to a boil over medium high heat. Once boiling, reduce the heat to low and allow to simmer for about 3 hours, stirring occasionally. Taste for seasoning and add salt or other spices to obtain your desired flavor.
3. After the lengthy simmering, turn off the heat and allow to cool slightly. Place a large bowl/container in the sink with a large colander fitted inside. Using oven mitts, pour the contents of the pot into the colander, allowing the liquid to drain to the bowl. Remove the colander and discard the remnants.
4. Allow the stock to sit at room temperature undisturbed for about an hour. Using a large spoon, scoop off the accumulated fat and discard.
5. The stock is ready for use. It can be stored in a covered container in the refrigerator for approximately 3 days or can be portioned out for storage in the freezer until needed.

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