Tasty Homemade Chicken Stock

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 onion, peeled and chopped
• 1 leek, washed and chopped
• 2 garlic cloves, peeled and minced
• 3 sprigs of fresh thyme
• 3 sprigs of fresh parsley
• 2 bay leaves
• 1 teaspoon sea salt
• 1 teaspoon black peppercorns
• 1 teaspoon dried rosemary
• 4-5 quarts of cold water

Directions

1. Place the chicken in a large stockpot.
2. Add the chopped carrots, celery, onion, leek, garlic, thyme, parsley, bay leaves, salt, peppercorns, and rosemary to the pot.
3. Pour in the cold water, making sure the chicken is covered.
4. Bring the pot to a boil, reduce the heat to low, and simmer for 1 1/2 hours.
5. Using a slotted spoon, remove the chicken from the pot and set aside to cool.
6. Strain the stock through a fine-mesh sieve into a large bowl or pot.
7. Discard the vegetables, herbs, and spices.
8. Once the chicken has cooled, remove the skin and discard. Shred the meat and set aside for another use.
9. Let the stock cool to room temperature before storing in the refrigerator or freezer.

Interesting Facts

• Chicken stock is a great way to add flavor to soups, stews, and sauces.
• The longer the stock simmers, the more flavorful it will be.
• The stock can be stored in the refrigerator for up to 5 days, or in the freezer for up to 6 months.