Ingredients

The following ingredients have 8 Servings
  • 1 entire cooked or raw chicken
  • 3-4 carrots carrots
  • 1 large onion
  • 4-5 stalks of celery
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 bulbs crushed garlic

Instruction

  • Place your chicken in a large pot with vegetables, and enough water to completely cover -at least 4 quarts.
  • Bring to a boil and skim foam off the top as it cooks, reduce to a simmer. Cook chicken for an hour.
  • If using a whole chicken- Take chicken out pot, remove meat for other recipes.
  • Return bones and skin to pot and simmer for 3-4 hours, skimming the top as needed.
  • Turn off heat, skim off the fat, strain broth through a sieve or cheesecloth to remove small particles. Allow to cool.
  • Place in an airtight container or freezer bag to store.
  • Chicken stock can be stored in refrigerator up to 3 days or in freezer for up to 3 months.
  • This recipe Yields about 2 quarts.