Best Chicken Stock

1. 1

   When you have saved enough chicken bones, its time to make a good rich stock.

2. 2

   Throw all the bones into a large stock pot (at least 12 qts.).

3. 3

   Chop up the celery, carrots, onions, and put into the pot.

4. 4

   Add bay leafs, and parsley stems. Fill with 10 to 12 qts of water.

5. 5

   Salt and pepper to taste.

6. 6

   Bring slowly to a boil and be sure to skim off the grey scum that will rise to the top.

7. 7

   Simmer for 3- 4 hours.

8. 8

   Cool and strain out all solids with a screen or cheese cloth.

9. 9

   Degrease by using a degreaser or let sit and fat will rise and form on top, skim off.

10. 10

    Great for soups, and a sautes. I always freeze some in ice cube trays for smaller recipes.

* Per serving · 4 servings · Values may vary.

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