Categorized:
- Sides & Sauces
- Soups
Tagged:
- carrots
- celery
- chicken
- onions
- parsley
- pepper
How to Make Chicken Stock
Ingredients
- 1 bones from one large chicken
- 1/2 large yellow onion, unpeeled, sliced in half
- 2 large carrots, chopped into 3 pieces
- 2 celery stalks, chopped into 3 pieces
- 8 parsley sprigs
- Salt, to taste
- 10 black peppercorns (optional)
- Water
Instructions
- Place chicken carcass (including any wing bones or leg bones) into a large pot. If there is browned skin left add that as well. Remove anything from the cavity of chicken if it was stuffed.
- Add celery, carrots, onion, pepper, parsley and pepper.
- Cover with water (about 8 - 9 cups) and season with salt to taste.
- Bring to a boil, then reduce heat to low. Cover and simmer 2 hours. Remove large bones and veggies, then strain mixture through a fine mesh sieve into a bowl.
- Store in an airtight container in fridge or freezer.
Notes
- Make it in the slow cooker too! Cook on low heat 8 - 10 hours or high heat 4 - 5 hours.
- Or try the Instant Pot. Cook on manual mode for 45 minutes. Let pressure come down naturally for 10 minutes.
- Store in the fridge for 5 - 6 days or freeze for up to 3 months.
- Cool completely before freezing and allow 1-inch of space for liquid to expand.
- For a more concentrated flavor use two chicken carcasses.
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