Hey boys-this is one of those staple recipes you'll want to refer back to for many purposes. It can be used for soups, stews, braises and so many more things! Sometimes I make this just because I want the comforting smell of it wafting in the house throughout the entire day.
INGREDIENTS
1 whole chicken, rinsed well
1 onion, peeled and quartered
2 carrots, peeled and quartered
3 stalks of celery including the tops, quartered
2 dried bay leaves
1 tablespoon kosher salt
1 tablespoon whole peppercorns
DIRECTIONS
Add all ingredients to a large stock pot and add water to cover. Bring to a boil then reduce to simmer. Simmer with a lid on for at least 3 hours and until chicken is falling apart. When done, remove all of the chicken and set aside to use. Use a mesh strainer to strain the stock into a bowl. Allow to cool slightly then use a spoon to scrape off desired amount of fat that solidifies at the top of the bowl. Your stock is ready to use. If you're not using it right away, allow to cool and then pour into mason jars. Will keep in the refrigerator for up to a week.
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