Homemade Chicken Stock
Easy 8 ingredient homemade chicken stock. A kitchen basic done right.
In a large pot (at least 6 quarts) nestle all the ingredients, except water, into the pot.
Fill the pot with water until all ingredients are covered with about an inch of water
Heat over medium heat until stock comes to a simmer. Cover, reduce heat to low and cook for (at least) two hours preferably three hours.
Strain solids from stock and discard, and allow stock to cool
This recipe doesn’t call for salt. I like to salt my stock when I’m using it in the final dish to ensure I don’t over salt. When you’re ready to use the stock simply salt to taste!
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