How to make rich and flavorful chicken stock
Homemade chicken stock is delicious and a serious step up from the mushroom water, MSG and salt most store bought versions have.
Servings 20 cups
- 1 4-6 pound cooked chicken bones with the skin meat removed
- 1 cup fresh Italian parsley, stems on
- 1 medium red onion, skin on cut in half
- 3 large stalks celery cut into 4-inch pieces use the inner leaves too
- 3 medium carrots, skin on cut into chunks
- 1 medium garlic clove smashed, but not peeled
- 2 teaspoons kosher salt
- 2 bay leaves
- 1 teaspoon fresh rosemary optional
- 1 1/2 gallons bottled water
In a large stock pot, add all of the ingredients.
Cover and bring to a boil. Reduce the heat to low and simmer 2 to 4 hours. Skim off any foam that may form.
After the 2-4 hours, turn off the heat and allow the broth to cool slightly. About 30 minutes. Line a mesh strainer with cheesecloth and ladle the stock through into a large bowl.
Allow the broth to cool to room temperature then transfer to the refrigerator for up to a week, or measure 1-2 cup amounts and freeze flat in ziplock bags.
Calories: 6kcal | Carbohydrates: 1g | Sodium: 262mg | Potassium: 70mg | Vitamin A: 1825IU | Vitamin C: 4.9mg | Calcium: 20mg | Iron: 0.2mg