Chicken Stock — easy homemade chicken stock with full, rich chicken flavor that adds depth to your every dishes.
Servings 15 -20
- 2 pounds chicken parts such as wings, bones, legs, or thighs
- 1 large yellow onions diced
- 2 large carrots diced
- 1 large parsley sprig
- 2 large celery ribs diced
- 3 sprigs thyme
- 2 bay leaves
- 4 crushed medium cloves garlic
- 20 cups water
You may begin by browning the chicken in the oven for about 30-40 minutes or doing it stove top- Add about a tablespoon of oil to large pot about 7-8 quart stock pot brown chicken until brown.
Add the onions, garlic, thyme, celery, parsley and bay leaves; cook and stir for about 2 minutes. If they scorch or start to burn just add a bit of water and scrape up all the bits.
Add remaining ingredients to the pot with about 20 cups of water.
Bring to a boil, Reduce heat to low, and simmer uncovered for 3-4 hours. Add more water if needed.