Chicken Stock
- Serves: ~10 cups
- Source
- Contributor: Kate
Ingredients
- 4 pounds chicken scraps
- At the butcher I buy frozen cubes of scraps, mostly necks and backs
- 2 whole chicken legs
- 4 quarts (3.8 L) water
- 2 large yellow onions, diced
- 4 large carrots, diced
- 4 large celery ribs, diced
- 8 crushed medium cloves garlic
- 2 large sprigs parsley
- 2 sprigs thyme
Instructions
- Combine all ingredients in a large stockpot and bring to a simmer over low heat
- Lower heat to maintain a gentle simmer and cook for around 2 hours
- Let stock cool and use a fat separator to remove solids and fat from the stock
CategoryRecipesProcess