Ingredients
Units
Scale
- 1 Chicken Carcass (I used one from a rotisserie chicken)
- 3 Celery Stalks (roughly chopped)
- 2 Large Carrots (roughly chopped)
- 1/2 Sweet Onion (roughly chopped)
- 3 Garlic Cloves (roughly chopped)
- 2 Bay Leaves
- 4 Springs of Fresh Rosemary
- 1/4 tsp Peppercorns
- 9 cups of Water
- 1–2 tsp Salt (optional)
Instructions
- Roughly Chop Vegetables: Roughly chop your celery, carrots, onion, and garlic and add to your stock pot or Dutch Oven.
- Combine Chicken and Some Spices: On top of your veggies, add your chicken carcass, bay leaves, peppercorns, and thyme.
- Cover with Water: Pour your water into the pot until the veggies and chicken are submerged (about 9 cups of filtered water)
- Heat Your Pot: Over medium heat, bring your mixture to a light boil, and then turn down the heat to a simmer and cover your pot. Let the pot simmer for 3-4 hours, checking it every hour to make sure your ingredients stay submerged.
- Optional – Add Salt: Once your stock is finished, taste the liquid with a spoon and add salt if desired.
- Strain your Stock: Using a fine mesh sieve, strain your stock from the rest of your ingredients. You may need to do this twice or use a cheesecloth or nut bag to separate the smaller pieces from the liquid.
- Cool and Store: Allow your stock to completely cool, and then transfer it into containers to keep in the fridge. The stock will last up to 5 days or can be frozen for up to 6 months.