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Homemade chicken stock will add great flavor to soups and other dishes. Plus, it only contains what you want it to have.
- 4 pounds of chicken pieces
- 3 carrots, roughly cut in 1 to 1 1/2 inch pieces
- 1 large onion, quartered
- 3 celery stocks, with leaves, roughly cut
- 2 bay leaves
- 9 peppercorns, cracked but not ground
- 1/2 tablespoon thyme leaves
- 1/2 tablespoon rosemary leaves
- 1/2 cup chopped parsley leaves
- 3 garlic cloves, peeled
- 12 cups of water
- Place all the ingredients in a large stockpot, cover, and bring to a boil. Skim off any foam that develops.
- Once boil is reached, reduce heat to simmer, and simmer uncovered for 4 hours. Skim foam as necessary. Do not allow it to boil.
- After four hours, strain out the solids. Return the stock to the pot and simmer another 3-4 hours, or until the stock has reduced by about 1/3.
- Let cool. Store in the refrigerator for a few days, or freeze for about 3 months. It can also be canned using a pressure canner.
Though not necessary for a great stock, roasting the chicken and vegetables will provided an additional depth of flavor.