Chicken Stock
Got leftover chicken bones from a Rotisserie or whole Chicken? Don’t toss them out! You can make some amazing chicken stock with them that you can freeze and use throughout the year in so many different dishes! It’s easy to make and will add so much deep flavor to any dishes you use it in, like soups, casseroles, pasta and much more! I personally love to use this in my Chicken Noodle Soup. Find that recipe here.
What you need
Makes roughly 1 Gallon of Chicken Stock
1 whole chicken’s bones and any leftover bits you don’t intend on eating, like skin and wings.
1 1/2 Gallons Water
4 Stocks Celery
1 Onion – cut in half
5 cloves Garlic
1 Teaspoons Black Pepper
3 Bay Leaves
1 Tablespoon Italian Herbs
1 Tablespoons plus 1 teaspoon Salt
In a Large Stock Pot, add all ingredients and bring to a boil. Reduce heat to a simmer and simmer the mixture for 30 minutes. Strain liquid and discard all of the leftovers. Use stock in the next 7 days or freeze for future use up to a year.
Chicken Stock
Ingredients
- 1 whole chicken's bones and any leftover bits you don't intend on eating like skin and wings.
- 1 1/2 Gallons water
- 4 Stocks Celery
- 1 in Onion - cuthalf
- 5 cloves garlic
- 1 Teaspoons Black Pepper
- 3 Bay leaves
- 1 Tablespoon Italian Herbs
- 1 Tablespoon plus 1 teaspoon Salt
Instructions
- In a Large Stock Pot, add all ingredients and bring to a boil. Reduce heat to a simmer and simmer the mixture for 30 minutes. Strain liquid and discard all of the leftovers. Use stock in the next 7 days or freeze for future use up to a year.