Best Chicken Stock Recipe
Homemade chicken stock simmered slowly with bones and aromatics.
Ingredients
- 3 –4 lb chicken bones carcass, wings, backs, or a whole chicken
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 1 large onion quartered (skin on for color)
- 3 cloves garlic smashed
- 2 bay leaves
- 8 –10 whole black peppercorns
- 10 –12 cups cold water
- Optional herbs: thyme stems parsley stems
Instructions
- Combine bones, vegetables, and water in pot.
- Bring to gentle simmer and skim foam.
- Simmer low and slow for several hours.
- Strain, cool, and store.
Notes
- Do not boil
- Don’t salt the stock
- Gelatin is a good sign
- Freeze in portions