Homemade Chicken Stock
- 1 chicken carcass with some skin/meat left on the bones
- 1 yellow onion with skin
- 2 carrots, ends trimmed off but not peeled
- 1-2 ribs celery, preferably with the leaves
- 1 bay leaf
- 1-2 tsp. Black Peppercorns
- Put the carcass in a 4-quart pot.
- Cut the onions, carrots, and celery into a few large pieces and add to the pot.
- Cover with cool water.
- Bring the pot to a boil and then reduce heat to a slow simmer.
- Let it simmer away until you have about 1 quart of liquid left (about 90 minutes or so).
- Then cool slightly (for safety) and strain the stock into a freezer-safe container. (Be sure to leave room for expansion as it freezes).
- You can also let the broth cool in the fridge so you can skim off the fat.
- Discard bones and vegetables.
Recipe by Faithful Provisions at https://faithfulprovisions.com/cooking-101-homemade-chicken-stock/
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