Chicken Stock

I posted a beed stock recipe, so now of course need to post one for chicken stock! Enjoy!

Chicken Stock

• 4 lbs raw chicken carcasses or 3 lbs chicken wing tips, necks and backs
• 4 stalks celery, roughly chopped
• 2 large carrots, roughly chopped
• 1 medium onion, cut into 8 pcs
• 1 leek, sliced
• 3 garlic cloves
• 2 bay leaves
• 5 sprigs fresh parsley
• 5 sprigs fresh thyme (or 2 tsp dried)
• 2 sprigs fresh rosemary (optional)
• 6 black peppercorns
• pinch of salt (optional)
• 10 - 12 cups water

1. In a large stockpot, combine all ingreidents and add enough water to fully cover. Slowly bring mixture to a boil, skimming as needed.
2. Reduce heat and let simmer about 3 hours. Strain stock through a colander lined with cheesecloth and allow to cool.
3. Divide into airtight containers and place in fridge (for 4-5 days) or freezer for 4-6 months. ENJOY!