Homemade Chicken Stock

1. 1

   Heat the olive oil in a large stock pot over medium high heat.

2. 2

   Brown the chicken carcass in the oil for just a couple of minutes to bring out more flavor.

3. 3

   Add the carrots, celery, onion and garlic clove.

4. 4

   Let them get soft and fragrant for a minute.

5. 5

   Pour in the water and add the bay leaves, peppercorns and salt.

6. 6

   Let that mixture come to a boil, then reduce it to a simmer.

7. 7

   Let it simmer gently for 2 hours.

8. 8

   When its done, take the pot off of the heat and let it cool for 2030 minutes.

9. 9

   Then remove the chicken carcass and as many of the aromatics as possible.

10. 10

    Pour the liquid through a fine mesh strainer into containers to make it a clear, gorgeous broth.

11. 11

    Refrigerate what you will use immediately and freeze the rest until you need it.

12. 12

    This recipe makes a gallon of chicken stock!

13. 13

    Once it is refrigerated or frozen, there will be a film of fat that rises to the top.

14. 14

    Skim it off and it is ready to use.

* Per serving · 4 servings · Values may vary.