Chicken Stock
Author: 
Recipe type: Pantry
Prep time: 
Cook time: 
Total time: 
Serves: 2 quarts
 
Ingredients
  • 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
Instructions
  1. Place the chicken in a large stock pot and cover with 4 quarts of cold water. Bring contents to a boil.
  2. 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.
  3. Strain the stock through a fine-meshed sieve. Allow the stock to cook and skim off any excess fat that rises.
  4. Use immediately or freeze up to 3 months.
Notes
The longer you let the stock simmer, the richer it will become.
Recipe by at https://hapanom.com/homemade-chicken-stock/