Chicken Stock

Any good soup starts with a great broth. If you have time to make your own, you'll know what I'm talking about! This recipe below is for a basic chicken stock.

Course Soups and Stews

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings quarts

Calories 65kcal

Author Deb Clark

Ingredients

2 turkey or chicken bones meat picked clean and removed - one turkey or three chicken carcasses
3 onions quartered no need to remove the skins
4 stalks celery cut into thirds
3 carrots cut into thirds
1 bunch of parsley
1 head of garlic sliced in half
2 bay leaves
2 teaspoon heaping of whole peppercorns
2 teaspoons salt or omit if you prefer

Instructions

Gather all the ingredients. Wash the vegetables, scrub them clean no need to peel anything as you will strain it at the end.
In a large stock pot over medium high heat add, the turkey and/or chicken bones and vegetables. Add water to cover, usually three to four quarts. Cover tightly with a lid and bring it to a boil. Once it reaches a boil, reduce the heat to low and simmer loosely covered for four hours, stir occasionally. You may need to add more water, just keep an eye on it.
After four hours turn the stove off and allow the pot to cool. Once cooled, strain out the vegetables and bones and discard. I recommend storing the stock in four cup containers (I use pickle jars) and freeze until you’re ready to use.

Nutrition