Chicken Stock Master Recipe
Ingredients
- 2 chicken carcasses left over from roast chicken broken into pieces
- 1 1/2 gallons filtered water
- 2 carrots peeled and sliced
- 2 stalks celery and their greens chopped
- 1 large onion chopped
- 3 cloves garlic smashed
- 1 large leek sliced in half rinsed and chopped
- 1 tsp. whole black peppercorns
- 1 Tbsp. Kosher salt
- 2 bay leaves
- 1/2 tsp. Dried thyme
- 1/2 cup chopped parsley and stems
Instructions
- Place the chicken carcasses in a large stock pot and cover with the water.
- Bring to a boil and reduce to a simmer.
- Add all other ingredients and simmer for 4-6 hours.
- Let fully cool and strain.
- Stocks keeps for a week covered in the refrigerator, or for 4 months in the freezer.
Recipe Notes
Recipe can be cut in half and made with a single chicken carcass.