INGREDIENTS
1 leftover carcass from a roasted chicken
1 large onion, chopped
2 medium carrots, peeled and chopped
2 celery ribs, washed and chopped
3-4 garlic cloves, smashed
3 sprigs of fresh parsley
3 sprigs of fresh thyme
10 whole black peppercorns
2 bay leaves
water, 10-12 cups (enough water to cover all ingredients in the pot)
salt (1-2 tsp. optional) (Normally I withhold salt and add later to recipe using the chicken stock.)
1 large onion, chopped
2 medium carrots, peeled and chopped
2 celery ribs, washed and chopped
3-4 garlic cloves, smashed
3 sprigs of fresh parsley
3 sprigs of fresh thyme
10 whole black peppercorns
2 bay leaves
water, 10-12 cups (enough water to cover all ingredients in the pot)
salt (1-2 tsp. optional) (Normally I withhold salt and add later to recipe using the chicken stock.)
DIRECTIONS
Combine all ingredients into a large pot. Add water. Make sure all ingredients are fully submerged. Bring pot to a low boil and then reduce temperature to a low simmer. Simmer on low for 3-5 hours. Remove pot from heat and using a fine mesh strainer, strain the stock into a large bowl. Discard waste ingredients and let the liquid stock cool to room temperature. Store in refrigerator for 3-5 days until use or in freezer for 3 months. Gallon freezer bags work great if laid flat for easy defrosting and reheating.
