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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.