|Prep Time||5 minutes|
|Cook Time||90 minutes|
- 1 chicken carcass
- 1 white onion halved
- 4 celery stalks halved
- 2-3 carrots halved
- 1 head garlic halved; or 2 heaping T minced garlic
- 1 bunch fresh thyme
- 2 bay leaves dried or fresh
- 1 T black pepper corns
- 3-4 T kosher salt
- 12-16 cups water
- Find a large stock pot or soup pot. Take all your ingredients except water and place them into the pot. ***TIP: Tanner and I fried a chicken the night before. After removing all the meat from the chicken I place all the bones in a zip lock bag and save it until I had time to make stock. You could also use left overs from a rotisserie chicken too, if you normally don't make a whole chicken. ***TIP: I also had left over veggies from a veggie tray that needed to be used. I placed them in my stock before they went bad, thats why they are cut up nicely in the picture.
- Pour only enough water into the pot to cover the ingredients. For me it took 16 cups.
- Place the pot over medium high heat and bring to a boil. Once it has hit a boil, reduce the heat to medium or medium low for a gentle simmer. Simmer for about 90 minutes or until your stock has turned a nice golden yellow.
- After 90 minutes has gone by I normally just place the lid on the stock pot, turn off the heat, and let the chicken stock cool. This can take 1-2 hours.
- Once the stock is cool enough to handle, strain out all the ingredients from the pot. I normally put a LARGE mixing bowl under my strainer that then catches all the fresh stock. It keeps it super easy!
- Once everything is strained you have done it....made homemade chicken stock. This is one of the best items I keep in my house. ***TIP: I normally freeze half of my stock that is made because I won't use it in time before it goes bad. A small freezing tip is to place some of your stock in ice cube trays; this allows you to add a little amount of stock to a dish when you're only cooking for yourself. I do this all the time during football season and when Tanner is traveling!
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