THE BEST HOMEMADE CHICKEN STOCK

🧂 Ingredients

• 2 gallons water
• 6 pounds whole chicken and carcasses
• 2 large onion peeled cut into half
• 3 leeks, white part only, trimmed and split into half horizontally, wash very well
• 3 parsnips, wash and trim
• 4 carrots, washed and trimmed
• 3 parsley root, washed and trimmed
• 4 celery ribs
• 4 bay leaf
• 2 tablespoon peppercorns

Instructions

• 1 Combine the chicken and water in a stockpot and slowly bring to boil on
  medium-high heat while skimming any foam that floats on the surface using a
  spoon or a mesh strainer. This will take about 15-25 minutes or until the
  surface is free of scum.
• 2 Add all the remaining ingredients. Increase the heat on high to boil. Lower the
  heat to medium-low and let it simmer for 4 hours or more with a lid on slightly
  ajar.
• 3 Remove the pot from the heat and let it cool to handle. Strain the stock using a
  mesh strainer and discard all the chicken pieces and vegetables. Let it cool
  completely before storing. Store in the fridge for 4-5 days or freeze for up to
  3-6 months.

Nutrition Info