Chicken Stock Recipe
Simple ingredients are used in this homemade Chicken Stock Recipe. From soups to sauces, this flavor bomb will elevate countless dishes. A must try for all home cooks.
Servings: 32 ounces
Equipment
Ingredients
- 1 rostisserie chicken carcass
- 8 cups water
- 3 celery stalks
- 3 large carrots, cut in half
- 3 dried whole bay leaves
- 2 tablespoons whole peppercorns
Instructions
- Combine all ingredients in a large soup pot.
- Let simmer for 2 hours or until about half of the liquid evaporates.
- Once reduced, remove the large pieces out of the liquid (use tongs, as it will be hot) and strain what remains so that you have a smooth reduction leftover. To strain, use a fine mesh strainer or cheesecloth. You may need to strain a couple a times.
- Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. You can also use it immediately, if desired.
Notes
see blog post for timesaving tips and variations