Homemade Chicken Stock

​4 lbs chicken w/bone- (whole chicken-cut into pieces, backs, wings, feet, or legs) or 2 leftover chicken carcasses. 
1 onion, quartered
2 stalks celery, cut into large pieces-if you have celery leaves, add them to the stock
1 large carrot, cut into large pieces
8 sprigs parsley-stems and/or leaves
2 sprigs thyme or 1 tsp dried
2 bay leaves
1 tablespoon salt
1 teaspoon pepper or 4 whole peppercorns 

1. Place the chicken parts into a large stock pot. Add vegetables, herbs, and salt and pepper and cover with 12 cups cold water. 
2. Bring the water to a boil and immediately reduce heat to maintain a simmer. Simmer, uncovered 1 ½ to 3 hours, occasionally skimming off the foam that comes to the surface.  The longer you simmer, the more concentrated the flavor. 
3. Strain the stock into a large pot or bowl. Use right away or let the stock come to room temperature and either refrigerate (fat is easier to remove once chilled) or divide into 4 cup containers, label, and freeze.  Stock can be refrigerated for up to 3 days or frozen for one year.

* If using whole chicken, once cooked remove the meat and save to make salad or add to prepared soup.


Store Bought Stock-Better Than Bullion Chicken Base
         To add more flavor to a store bought stock add bay leaf, thyme, fresh parsley to the soup you are preparing. 

Boil

Simmer

Stock after 12 hours in refrigerator

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