Christine’s Homemade chicken stock
Making stock is a super simple way to get restaurant flavor at home. You need to use the bones because that’s where all the flavor and body is. You can easily double or triple this recipe, depending on how big your pots are.
- 2-3 lbs raw chicken carcasses (available at your grocery store or butcher shop)
- 1 large onion, chopped
- 2 large carrots, chopped
- 1 stalk celery, chopped
- 1 leek, washed and chopped
- Few sprigs thyme
- Bay leaf
Place chicken bones in a large stockpot. Add the onions, carrots, celery, leek, thyme and bay leaf. Cover with cold water. Bring to boil over high heat. As soon as it boils, skim the top and discard the scum. Immediately reduce heat to low but ensure that it is actually simmering.
Simmer uncovered for at least 2 hours or up to 6 hours, if you want a more concentrated flavor. Do not stir or push down bones or stock may turn cloudy.
Strain the stock through a mesh sieve and cool. Store in airtight containers in the freezer until ready to use. Skim off the fat from the top of the stock before using.
Makes about 8 cups or 2 litres.