Chicken Stock

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This homemade Chicken Stock is the perfect base for soup, sauces, and a great use of leftover chicken bones. Try this Chicken Stock in Mom's Chicken Noodle Soup.

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The depth of flavor that infuses into this homemade chicken stock is something you won't find in store-bought versions. It's simple, healthy, and will add so much delicious flavor to many different things.

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WHAT YOU'LL NEED (scroll to full ingredient list)

• Large Stock Pot

• Strainer

• Bones of whole chicken

• Yellow onion

• Carrots

• Celery

• Garlic

• Black pepper

• Chicken bouillon powder

• Bay leaves

• Fresh rosemary

• Fresh thyme

• Salt

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DIRECTIONS

STEP 1: SIMMER

• To a large stock pot, add all of the ingredients except the salt and bring to a simmer over medium heat.

• Once simmering, reduce heat to low and simmer covered for 60 minutes.

STEP 2: COOL

• Strain the liquid through a strainer and allow to cool for about an hour.

• Give the stock a taste and season with salt and pepper as needed.

• Transfer to the refrigerator overnight.

STEP 3: STRAIN

• Skim the top of the Chicken Stock to remove any fat from the surface of the liquid.

STORAGE

This will keep in the fridge for a few days or you can freeze it for about 6 months.

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INGREDIENTS

Makes 64 fl oz (8 cups)

• Bones of whole chicken

• 2.5 quarts water

• 1 large yellow onion, diced

• 2 large carrots, diced

• 3 large celery ribs, diced

• 5 cloves garlic, roughly chopped

• 1/2 tsp black pepper, coarse

• 2 TBSP chicken bouillon powder

• 2 bay leaves

• 1 sprig fresh rosemary (4-5 inch)

• 2 sprigs fresh thyme (4-5 inch)

• Salt to taste

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