I’ve never made chicken stock before, but was always interested in trying it. When I’m trying to make something for the first time, typically I search the internet for a few recipes I like and work from those. This recipe is a combination of about 4 different ones I liked. I have to say it was a success! Making chicken stock was pretty easy, and a great use for the leftovers after The Boyfriend made a fantastic beer can chicken the day before. The stock tasted so much better than store bought, we’ll definitely be doing this again!
- 1-2 leeks (white part only), quartered
- 2 carrots, quartered
- 1/2 bunch parsley (~10 stalks)
- 4 celery, halved
- 2 bay leaves
- 3 Tbs thyme (fresh sprigs are better, but I never seem to have them!)
- 10 peppercorns
- 3 whole garlic coves
- Chicken carcus (bones and scraps from eaten whole chicken)
- 1 gallon water
- In soup pot, add all ingredients.
- Bring to a boil. Reduce heat, cover, and simmer for at least 2 hours. Before using skim fat off top (optional).
- Strain solids from broth by placing colander in a large bowl & pouring contents of pot into colander.
- Discard solids. Keep broth refrigerated (up to 3 days) or frozen (up to 3 months) until ready to use.
- Prior to use, bring to a boil for 2 minutes.
Here’s a printable version of this recipe: Chicken Stock. Enjoy!