HOMEMADE CHICKEN STOCK

Homemade Chicken Stock image

Provided by Tia Mowry

Time 2h

Yield 5 cups

Number Of Ingredients 11

1 pound bone-in chicken breasts
1 pound chicken wings
1 large yellow onion, diced
2 carrots, scrubbed and diced
2 ribs celery with leaves, diced
4 sprigs fresh parsley
3 cloves garlic
1 bay leaf
1 tablespoon kosher salt
2 teaspoons black peppercorns
8 cups filtered water

Steps:

Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.
Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.