Chicken Stock From Scratch
Use that leftover chicken skin and other scraps for make your own chicken stock!
- 2 gallons of water
- 1 mostly stripped chicken carcass
- 2 skin on chicken thighs
- 2 chicken wings
- 4 large carrots chopped
- 2 stalks of celery + center leaves of stalk
- 1 white onion chopped
- 4 garlic cloves
- 1 bunch of green onions
- 4-5 tablespoons of kosher salt
- 1-2 tablespoons of oregano
In a large stock pot, add chicken, vegetables, salt, and oregano.
Bring to a boil and let boil for about 3 hours or until stock richness is to your liking.
Strain out chicken and vegetables and let cool. Store in fridge for up to a week or in freezer for up to a month before using.