Homemade Chicken Stock
Serves: 2 quarts
  • 2 whole chicken carcasses
  • 1 leek
  • 2 large carrots
  • 2 onions, quartered skin on
  • 2 celery stocks
  • ½ bunch parsley
  • 6 sprigs thyme
  • 1 head of garlic, cut crosswise or 12 whole cloves garlic
  • 2 teaspoons peppercorns
  • 4 bay leaves
  1. Place all ingredients into a large heavy bottom pot or stock pot. Fill with cold water until just covered, about 12 cups. Bring to a boil. Simmer, uncovered, for 4 hours. Add water to the stock as needed.
  2. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Using the carcass from store bought rotisserie chicken makes use of the whole chicken. Keep some of the meat from the rotisserie chicken to make chicken noodle soup.
Recipe by The Noshery at https://thenoshery.com/homemade-chicken-stock/