Chicken stock is very easy to make and you can freeze it for future use. Every time I have a recipe that calls for cooked chicken I make this stock and use the chicken for the recipe.
Ingredients:
- 2 lbs chicken parts (breast or leg works best)
- 1 onion, coarsely chopped (leave skin on)
- 4 garlic cloves, smashed with the side of a knife (leave skin on)
- 2 large carrots, peeled and coarsely chopped
- 3 celery ribs, coarsely chopped
- 1 handful parsley, broken in half
- 2 bay leaves
- Any fresh herbs (e.g. thyme, rosemary) – best hack for always having fresh herbs
- Salt & pepper to taste
Directions:
- Place all the ingredients in a large stock pot and add just enough water to cover.
- Bring to a boil, then lower heat and allow to simmer vigorously for 30 minutes.
- Strain the chicken and vegetables, then put the liquid back in the stock pot. Put the chicken aside for eating or another recipe.
- Add 1/2 tsp of salt and 1/4 tsp pepper to start. Taste, then add more if needed.
- Transfer to a storage container and allow to cool in the fridge overnight. In the morning, if any fat has hardened at the top, simply scoop it off with a spoon. You can now place the stock in the freezer or use within a couple of days.
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