Ingredients
Scale
- Bones from 1 whole chicken, meat removed
- 1 onion, cut into fourths.
- 3 carrots, washed and cut into thirds
- 1-2 celery stalks, washed and cut into thirds
- 2 bay leaves
- 4-6 whole black peppercorns
- 2 whole garlic cloves, peeled
- ** see notes
- Water to cover
Instructions
- Place the chicken bones and vegetables into a stock pot and cover with enough water to have an inch or two of space above the chicken.
- Bring to a boil and then reduce to a simmer. Cover and allow to simmer for 3-6 hours.
- Remove the larger bones and vegetables and pour stock through a fine mesh strainer to remove smaller bits. If you want a totally smooth stock, you can strain the liquid through a cheesecloth.
- Allow to cool and store in the refrigerator for 3-4 days or freeze.
Notes
The vegetables listed are the ones traditionally used when making stock, but please just use whatever you have. Leek caps or greens, leftover ends of onions, shallots, or - in a pinch - dried minced onion or onion powder. Have leftover frozen veggies at the bottom of the bag in your freezer? Throw 'em in. Seriously, use whatever you have, it'll be great.
- Prep Time: 5 mins
- Cook Time: 3 hours
