Chicken Stock

Homemade chicken stock is so much better than anything you might buy in the store.  Use it for making couscous, rice, risotto, and the like.

chicken stock

PREP TIME: 10 minutes
COOK TIME: 3 hours (or 1 hour in a pinch)
YIELD: 6 cups

Bones and scraps from one whole roasting chicken
8 cups water
2 peppercorns
4 bunches of parsley
2 celery sticks
3 carrots, peeled and cut in thirds
1 garlic clove


1.  Combine all the ingredients in a large pan.  Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 3 hours.  In a pinch, you can simmer for one hour.  Strain the stock, discarding any solids.

2.  Use the stock within 24 hours, or freeze until needed.


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