Homemade Chicken Stock
Try this quick and easy broth recipe from Tia Mowry at Home.
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Easy
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Boiling
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15 minutes
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1 hour 30 minutes
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5 servings
Ingredients
- 454 grams bone-in Chicken breasts
- 454 grams 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
Method
- 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
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