Homemade Chicken Stock

Recipe -

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!