Easy Homemade Chicken Stock {Recipe}

We usually eat a roasted chicken about once a week. When we do, it is super easy to use the leftover chicken bones and carcass to make homemade chicken stock. The thing about making chicken stock is that it really is a throw everything in the pot and forget about it kind of thing. You don’t even have to peel or chop vegetables. The results are totally worth it too. Homemade chicken stock tastes a thousand times better than the canned or store bought kind and you can control what goes in it {i.e. sodium, preservatives, etc}.

Ingredients”

* Leftover bones and skin from a cooked or raw chicken carcass
* 6 stalks celery
* 2 large onions, unpeeled and quartered
* 6 carrots, unpeeled and cut to fit the pot you’re using
* 1 head of garlic, unpeeled and cut in half
* Small bunch of fresh thyme
* Small bunch of parsley
* 2 tablespoons kosher salt
* 2 teaspoons whole black peppercorns

Directions:

Place all of the ingredients into a large stock pot and cover with cold water.

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Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. Simmer uncovered for at least 4 hours, occasionally skimming off the scum that comes to the surface. When stock is done, remove bones and strain. Put into an airtight container and store in the refrigerator overnight. The next day, remove the fat that has solidified on the top.

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Strain the stock again and either use immediately or store away for later use.

Storage options: Homemade chicken stock will keep in the refrigerator in an airtight container for approximately five days. Stock can also be frozen for up to three months. A good idea is to freeze in an ice cube tray and pop the cubes into your dishes as needed.