Chicken Stock

You should ALWAYS have chicken stock on hand.  Whether you raise your own meat birds or even grab a rotisserie from your local grocer, keep the bones and make your own stock! You will love it!

Chicken Stock

• 1 carcass and/or misc bones from cooked chicken (necks, wing tips, all bones – note stock comes from the bones, broth the whole chicken with meat included)
• 3 bay leaves
• 8 whole peppercorns
• 3 finger pinch salt
• bouquet garni of rosemary, thyme, and Italian flat leaf parsley (equal bunch tied with kitchen twine)
• 2-3 handfuls chopped carrot, onion, and celery
• 1/2 head of garlic, smashed, skins OK

Bring to a boil and simmer 1-3 hours or on low in crock pot all night. Skim “film” from the top. Strain and chill. If want you can scrape off fat that forms or you can keep it.  We either put into restaurant take out containers we order on Amazon or pressure can for longterm dry storage.