Homemade Chicken Stock
Homemade Chicken Stock is a simple and healthy way to add incredible flavor to just about anything that you make at home.
Servings 8 quarts
Ingredients
- 2-3 chicken carcasses
- 1 large onion, do not peel
- 3-4 large carrots do not peel
- 3-4 stalks celery
- 1 rutabaga
- 1-2 turnips use 2 if they are small
- 2-3 parsnips use 3 if they are small
- 1 head garlic, left whole
- 1 bunch parsley
- 2 bay leaves
- 1-2 tablespoons salt
- 2 tablespoons peppercorns
- water
Instructions
- In a large stock pot, add the chicken, onion, carrots, celery, rutabaga, turnips, parsnips, garlic, parsley, bay leaves, salt, and pepper.
- Cover the ingredients with enough water to cover all the ingredients. Approximately 2 gallons of water.
- Bring to a boil then lower the heat to simmer, cover and let cook for 3-5 hours.
- Remove from heat and let cool. Pour the stock through a strainer to remove the solids.
- If not using immediately, transfer to freezer safe containers for up to 6 months.
Notes
Special equipment: You will need a large 3-4 gallon stock pot to make all this chicken stock. It's a great kitchen tool to have on hand if you already don't have one!