Homemade Chicken Stock
Homemade Chicken Stock
Try this quick and easy broth recipe from Tia Mowry at Home.
  • Difficulty Level Easy
  • Technique Boiling
  • Preparation Time 15 minutes
  • Cooking Time 1 hour 30 minutes
  • Yield 5 servings
  • 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
  1. 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
  2. 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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