Homemade Chicken Stock
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 180 minutes
Servings: 10
Difficulty: Medium
Cuisine: American

Description:
A clear homemade chicken stock with bones, onion, carrot, celery, and herbs for soups, sauces, grains, and make-ahead freezer portions.

Ingredients:
- 3.00 Pound chicken bones
- 1.00 Piece yellow onion
- 2.00 Piece carrot
- 2.00 Piece celery
- 3.00 Clove garlic
- 0.50 Cup parsley
- 2.00 Piece bay leaf
- 1.00 Teaspoon black peppercorns
- 12.00 Cup water

Instructions:
<ol><li>Place chicken bones, onion, carrot, celery, garlic, parsley, bay leaves, and peppercorns in a large pot.</li><li>Add water and bring just to a simmer over medium heat.</li><li>Reduce heat to low and skim foam from the surface.</li><li>Simmer gently for 2 1/2 to 3 hours, keeping the bones covered with water.</li><li>Strain through a fine-mesh sieve and discard solids.</li><li>Cool quickly, then refrigerate or freeze in measured portions.</li></ol>

Notes:
<ul><li>Do not salt heavily; season the final recipe instead.</li><li>Roasted bones make a deeper stock.</li><li>Refrigerated stock keeps for 4 days or freezes for 3 months.</li></ul>

Source: https://recipesworthcooking.com/homemade-chicken-stock/export/