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Homemade Chicken Stock




Source of Recipe


www.lotsarecipes.com


Recipe Introduction



I used to buy the cans or cartons of stock but now make my own and freeze it.



Recipe Link: http://www.lotsarecipes.com/side/chickenstock.htm

List of Ingredients




6 chicken pieces, (I use thighs, legs and sometimes breast)
4 cups water
mini carrots, cut in half
4 celery stocks, coarsely chopped
1-2 onions, peeled and quartered
fresh cracked black pepper
worchestershire sauce
1 bay leaf
1/2 teaspoon minced garlic
fresh or dried herbs, (oregano, basil, rosemary, thyme)


Recipe




In a large stockpot, bring water and chicken to a boil. Add seasonings and vegetables. Cover for about 30 minutes or until the chicken starts to fall off the bone. Strain stock into another bowl and remove chicken from strainer. Allow stock to cool. Refrigerate, then skim fat off the top. Pour into 4 cup size containers and make sure all the air is out. Label and freeze. Take the skin, fat and bones from the meat, chop coarsely, put into a freezer bag. Label and freeze. Dump the remaining items from the strainer into the garbage.

Now when you want chicken stock, it is waiting for you in the freezer, ready to go!