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