Chicken Stock
Author: Kathleen | Hapa Nom-Nom
Recipe type: Pantry
Prep time:
Cook time:
Total time:
Serves: 2 quarts
- 3 pounds chicken bones, necks, backs, and/or wings
- 1 medium yellow onion, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 1 teaspoon black peppercorns
- salt to taste
- Place the chicken in a large stock pot and cover with 4 quarts of cold water. Bring contents to a boil.
- Skim off an foam that rises and add the onions, carrots, celery, rosemary, thyme, bay leaf, and black peppercorns. Simmer uncovered, for 2 -3 hours.
- Strain the stock through a fine-meshed sieve. Allow the stock to cook and skim off any excess fat that rises.
- Use immediately or freeze up to 3 months.
The longer you let the stock simmer, the richer it will become.
Recipe by at https://hapanom.com/homemade-chicken-stock/
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