Chicken (or Any Other Meat) Stock

1. 1

   Combine all of the ingredients in a stockpot or slow cooker.

2. 2

   Bring to a boil and reduce the heat to a simmer.

3. 3

   Cook for 1 1/2 to 2 hours in a stockpot, or 6 to 8 hours in a slow-cooker, until the broth is fragrant and flavorful.

4. 4

   Cool, then strain, pressing on the solid ingredients to extract as much liquid as possible.

5. 5

   Refrigerate, then skim excess fat once it hardens.

6. 6

   Taste and adjust seasonings.

7. 7

   Ladle into containers and refrigerate (for up to 3 days, or longer if you bring to a boil every third day) or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.