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.
Place the chicken bones in a large stockpot. Add enough cold water to completely cover the chicken by about 2 – 3 inches.
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.
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.
Remove the large solids. Pour the stock through a mesh sieve into another container. Discard any solids left behind.
Allow the stock to sit in the refrigerator overnight. Remove and discard any hardened grease that has formed on the surface.
Transfer the stock to air-tight containers with lids or freezer bags. The stock can also be canned using a pressure canner.
86 kcal per serving
8 g per serving
2.9 per serving
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