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