Homemade Chicken Stock - cooking recipe

Ingredients
    1 stewing chicken (or 3lb/1.5kg chicken pieces)
    3 carrots, unpeeled and coarsely chopped
    3 onions, unpeeled and coarsely chopped
    3 celery ribs, coarsely chopped
    1 cup sliced mushrooms (stems and or or caps)
    3 garlic cloves, smashed
    10 sprigs fresh parsley
    1/2 teaspoon dried thyme
    1/2 teaspoon peppercorn
    2 bay leaves
    8 cups cold water
Preparation
    Place chicken in slow cooker or large stockpot.
    Add the remaining ingredients, ending with water.
    Cover and cook on low until richly flavored, 8 to 10 hours in slow cooker, 4 hours on stove top.
    Discard chicken. Strain stock through cheesecloth lined sieve into large bowl, pressing vegetables to extract liquid. Remove fat.
    Refrigerate in air tight container for up to 3 days or freeze for up to 4 months.

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