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
  1. Put the carcass in a 4-quart pot.
  2. Cut the onions, carrots, and celery into a few large pieces and add to the pot.
  3. Cover with cool water.
  4. Bring the pot to a boil and then reduce heat to a slow simmer.
  5. Let it simmer away until you have about 1 quart of liquid left (about 90 minutes or so).
  6. Then cool slightly (for safety) and strain the stock into a freezer-safe container. (Be sure to leave room for expansion as it freezes).
  7. You can also let the broth cool in the fridge so you can skim off the fat.
  8. Discard bones and vegetables.
Recipe by Faithful Provisions at https://faithfulprovisions.com/cooking-101-homemade-chicken-stock/