This stock will take all your other recipes from great to spectacular.
Prep Time:15 mins
Cook Time:4 hours
Total Time:4 hours 15 mins
3-4 pounds whole chicken or chicken bones
1-2 medium yellow onions, quartered, skins on
3-4 medium carrots, chopped
3-4 celery stalks, chopped, with leaves
Handful parsley stems
3-4 bay leaves
3-4 sprigs thyme
2 tablespoons whole black peppercorns
Pack the chicken/chicken bones, onions, carrots, celery and parsley stems into a large Dutch oven. Cover with cold water and place bay leaves, thyme and peppercorns on the top (or in a sachet bag, tied). Bring pot to a low simmer and place the lid on top. Cook 3-5 hours. Discard veggies, bones, chicken fat and aromatics. Remove the chicken meat and place in a container for future use.
Let slightly cool. Strain stock into air tight containers. Skim the fat off the top before using.
Storage Tip: Refrigerate up to 5 days. Freeze for 6-12 months.
Keywords: easy, healthy, homemade, from scratch, make ahead, best