Old-School Chicken Stock

Ingredients

• 4-5 lbs chicken bones
• 2-3 carrots, sliced thick
• 2 celery stalks, sliced thick
• 1 large yellow onion, quartered
• 4 tbsp minced garlic
• 1 tbsp black peppercorns
• 1 small bunch parsley
• 1tsp Kosher salt

Directions

1. Place all the ingredients into the pot, then add water to about 2-3 inches above ingredients.
2. Boil over high heat for 5 minutes.
3. Reduce heat to a simmer, occasionally skimming the foam from the top of the stock. Continue to simmer for about 3 hours.
4. Strain the stock to remove all solid ingredients. Cool and store in refrigerator.

*Chicken stock will remain fresh in refrigerator for about a week.

*It freezes well, but will need to be separated into smaller containers so that you only take what you need at the time of use.