Basic Chicken Stock

Use this flavorful stock to make soup or risotto, or to simmer your favorite grain.  I like to store mine in zip top bags flat in the freezer so it takes up less space.  Let it cool in the fridge and skim off the solidified layer of fat if you desire a nearly fat-free, but still flavorful stock.

Prep time: 5 minutes
Total time: 3 hours
Yield: 1 quart


1 chicken carcass
2 carrots, chopped
1 onion, quartered
5 sprigs of parsley
2 stocks of celery (with leaves is preferred)
10 peppercorns
large pinch of salt


1.  Place all ingredients in a large stock pot and cover with filtered water.

2.  Bring to a boil, reduce heat and simmer, uncovered, for 2-3 hours or until the liquid has reduced by almost half.

3.  Strain out the solids and discard.  Refrigerate stock in a large pitcher or bowl until the fat solidifies.  Scrape off the fat, and use as desired, or freeze.