Homemade Chicken Stock
1 whole chicken cut up
8 garlic cloves
1 bunch of fresh parsley
5 carrots peeled and cut in large chunks
2 celery stalks cut in large chunks
1 large onion, cut in large chunks
2 bay leaves
10 peppercorns
3 roma tomatoes cut in large chunks
1 tsp kosher salt
Put everything in a large cooking pot, add water to cover by 1 inch.
boil for a few mins, then turn down to a slow simmer.
after 1 hour of a slow simmer, remove the chicken.
let the chicken cool, then remove the meat and set aside for later.
return the bones and skin back to the pot and simmer for 1 hour.
strain the stock.
put the stock in containers.
after the stock has cooled, skim off the fat.
you can keep in the refrigerator for 3 days for in the freezer for 3 months.
printed from auntbsfavorites.blogspot.com