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Basic Chicken Stock

For this recipe I used the carcass from the Roast Chicken Recipe. I was able to make quite a bit of stock out of the leftovers and bones. If you just want to make the stock without using leftovers, use one pound chicken parts instead, preferably with bones.

CourseStocks and Soups

Servings	Prep Time
3quarts	15minutes

Cook Time

4hours

Servings	Prep Time
3quarts	15minutes

Cook Time

4hours

Ingredients

16cups water
chickenuse the leftover chicken and bones
3stalks celerywashed and cut into larger pieces
1large yellow onionpeeled and quartered
3cloves garlic
3 carrotspeeled and cut into larger pieces

Instructions

Place all the ingredients into a large stock pot or dutch oven and bring to a boil.
Reduce heat and simmer on low heat for an hour
Skim off any foam that may rise to the top of the stock
When the stock is finished cooking, strain the stock with a strainer into a large pot
Discard all the vegetables and bones
Let the chicken carcass or chicken parts cool and then remove all the meat to either use in a recipe or freeze for later

Recipe Notes

This Basic Chicken Stock is gluten free and dairy free.

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