3 pounds chicken bones, as much skin removed as possible 2 whole carrots, halved crossways 2 whole celery stalks, cleaned and halved crossways 2 cloves garlic, peeled 1 whole onion, peeled and quartered 1 teaspoon whole black peppercorns 2 bay leaves 1 bundle fresh herbs - thyme, rosemary, sage, oregano – whatever you can find.
INGREDIENTS
1
Place the chicken bones in a large stockpot. Add enough cold water to completely cover the chicken by about 2 – 3 inches.
2
Add the vegetables, peppercorns, bay leaves, and herbs. Cover the pot and bring the water to a boil over medium-high heat. Skim off any foam that forms.
3
Reduce the heat to low and allow the stock to simmer for about 2-3 hours. Remove the pot from heat and allow it to cool.
4
Remove the large solids. Pour the stock through a mesh sieve into another container. Discard any solids left behind.
5
Allow the stock to sit in the refrigerator overnight. Remove and discard any hardened grease that has formed on the surface.
6
Transfer the stock to air-tight containers with lids or freezer bags. The stock can also be canned using a pressure canner.
Yield
1 cup
calories
86 kcal per serving
caRBS
8 g per serving
FAT
2.9 per serving
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