Chicken stock is an absolute must in my pantry, I use it in so many dishes. I often use chicken stock instead of water when cooking rice and grits it really adds so much flavor to them. I also love to use homemade chicken stock when I make chicken noodle soup it really makes it something special. If you have never made chicken stock before then you are in for a real treat, It is so easy to make and so delicious. I use the leftover chicken bones when I make a herb roasted chicken. You can also use a whole uncooked chicken but I prefer using just the remaining bones and skin from one I have already roasted it’s just personal preference either way it will be delicious!
2 Carrots, cut into large pieces
2 Celery Stalks, cut into large pieces
1 Large Onion, peeled and quartered
8-10 Garlic cloves, smashed
5 Whole Peppercorns
1 Bunch Fresh Flat-Leaf Parsley*
16 cups water
Add all the ingredients to a large stockpot or dutch oven on medium heat. Once the mixture starts to bubble turn the heat down to medium-low or until there are only a few bubbles occasionally coming up from the pot. Cook the mixture for about 3-4 hours until the color of the broth has darkened in color. Let the mixture cool for about 30-45 minutes. Using a large fine mesh strainer. Strain the mixture into a large bowl. Divide the mixture into desired portions. I used plastic 2 quart soup containers. Refrigerate for up to 1 week or freeze for up to 6 months.
*You can use leftover parsley steams for this stock.
Method Adapted from:
How to Cook Everything