How to: Make Your Own Chicken Stock
Total time
Author: Gravel & Dine
Serves: 48 oz
- The bones and leftover meat from a whole chicken
- ~3 carrots
- ~4 celery stalks, including the tops
- 1 medium onion
- 2-3 garlic cloves
- salt
- pepper
- 1 T parsley leaves
- ¼ t celery salt
- Chop the carrot and the celery stalks into large pieces
- Cut the onion into quarters
- Crush the garlic cloves
- Combine the left over chicken bones and meat in a large stock pot or dutch oven with the above ingredients, add salt, pepper, and parsley leaves
- Add water to the pot until just above your ingredients
- Bring to a boil
- Reduce heat to to a simmer, simmer for 4 hours
- Using a slotted spoon, remove the chicken, bones, and pieces of vegetables, pour the remaining liquid through a strainer into heat proof jars.
- Allow the jars to cool, then store in the fridge for a week or freeze for months.
Recipe by Gravel & Dine at https://gravelanddine.com/how-to-make-your-own-chicken-stock/
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