Home Made Chicken Stock
INGREDIENTS
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2 Chicken Carcass with skin
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1/2 small bag of Mini Carrots (or 3 regular carrots)
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4 Ribs Celery, cut in large chunks
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2 Cloves Garlic, skins removed
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2 Onions, cut in chunks
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3 bay leaves
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10 peppercorns
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Water
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Use the largest stockpot you own. (I have a All-Clad 12-Quart that came with a set I got as a wedding present.)
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Place all ingredients in the pot and cover with water.
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Bring to a slow simmer and let simmer for a minimum of 3 hours.
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Remove all ingredients and compost the vegetables.
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Strain the stock through a mesh strainer.
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Now you can freeze it in portions that you are use to using. i.e.. 2 cups, just be sure to cool it completely before you pop it in the freezer. You can process it in quart jars (or pints) in a hot water bath. I process my chicken stock in quarts for
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