Chicken Stock
Use your imagination (and whatever leftovers you have) to make a flavorful stock. You really can’t go wrong with whatever you choose to add to the simmering liquid, with one notable exception: avoid vegetable with strong flavors, like broccoli, cabbage, etc. While adding them won’t hurt you, you may not like the flavor of the final product.
Cook Time
4-6Hours
Cook Time
4-6Hours
Ingredients
Instructions
  1. Place chicken in large stockpot with vegetables, rosemary, and thyme, and peppercorns. Fill with water to cover. Heat on medium heat until just under a boil, then reduce heat and simmer for 4-6 hours. Occasionally spoon off any scum that accumulates as the stock simmers.
  2. Pour the finished stock through a fine mesh strainer. If you let the stock cool a little before storage, you can skim excess fat off the top of the liquid. Store in the fridge for up to five days, or in the freezer for up to 3 months.