Description
A rich and flavorful chicken stock made from scratch, perfect for soups, stews, and sauces.
Ingredients
Scale
For the Crust:
- 1 whole chicken carcass (or 2–3 lbs chicken bones)
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 3 garlic cloves, smashed
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tbsp salt
- 8 cups water
Instructions
1. Prepare the Crust:
- Place chicken carcass or bones in a large pot.
- Add onion, carrots, celery, garlic, bay leaf, peppercorns, and salt.
- Pour in water and bring to a boil over high heat.
- Reduce heat to low and simmer uncovered for 2-3 hours, skimming off any foam that rises to the surface.
- Strain the stock through a fine mesh sieve into a clean container.
- Let cool before refrigerating or freezing.
Notes
You can customize the seasonings to taste.