Homemade Chicken Stock
This homemade chicken stock will be far superior to anything you can buy at the store. This stock can be used as a flavorful, nutrient-dense soup base, cooking aid, or standalone drink. It requires minimal effort and can be stored in various ways.
|3 chicken backs and necks||handful of fresh parsley|
|20 cups water||4 bay leaves|
|2 onions, quartered||3 Tablespoons apple cider vinegar|
|3 stalks celery, chopped||3 teaspoons salt|
|4 carrots, chopped||1 teaspoon rosemary leaves|
|1 Tablespoon peppercorns|
1. Place the chicken backs, onions, carrots, celery, bay leaves, parsley, peppercorns, rosemary, salt and apple cider vinegar in a large stockpot. Add about 20 cups of water and bring to a boil. Reduce the heat to low and cook at a gentle simmer, uncovered, for about 8 hours. Taste and adjust with more salt as necessary.
2. Strain the stock through a fine-mesh strainer and let cool until not hot. Transfer to containers and refrigerate until completely chilled, about 6 hours or overnight.
3. Skim off and remove any fat on the surface. Refrigerate up to 5 days, freeze for up to 3 months or pressure cook for up to 2 years!