Prep Time: 10 minutes
Cook Time: 2-4 hours
Once you start making homemade chicken stock, you’ll never go back. Oh, you’ll always have a box or two of organic chicken broth from Trader Joe’s, because last minute soup night. But scratch stock is a whole new ball game.
- 1 small chicken or about 4 pounds of mixed chicken pieces. Bone-in is better. You can also use just the bones of two small chickens. The bones of rotisserie chickens are great for this.
- 1 Tablespoon salt (or more to taste)
- 8-10 C water
- 1 medium onion, cut in half – you don’t even need to pull the skin off
- 1 clove garlic (optional, or you can add more to taste) – no need to remove skin
- 1 California bay leaf
- 10 whole peppercorns
- 1-2 stalks celery
- 1 carrot* (optional)
*Most chicken stock recipes call for 1-2 carrots. We prefer to leave the carrot out, as it sweetens the broth slightly.
- Place all ingredients in a stock pot, Dutch oven or pressure cooker. In a pressure cooker, set to soup setting, or if using a stock pot or Dutch oven, bring to a boil, reduce heat and simmer for at least 4 hours.
- Let cool slightly. Remove ingredients from broth with a slotted spoon. Strain broth through a fine sieve into large canning jars. Use immediately, store refrigerated for up to 10 days or freeze for up to three months.
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