Chicken Stock From Scratch
Ingredients
- chicken bones
- 2 carrots / carrot tops
- 2 celery stalks or a core and leaves
- 1 large onion
- 3-4 whole garlic cloves
- 1 tablespoon kosher salt
- 1 tablespoon oregano
- 1 tablespoon dried thyme or fresh
- 1 tablespoon dried sage or fresh
- leftover bunches of parsley
- 2 teaspoons black pepper
Instructions
- Add everything to a large pot and fill with water.
- Heat over high and bring to a boil, then lower heat to bring it to a gentle simmer.
- Let simmer for at least 3-4 hours, skim off any foam that comes to the top if necessary.
- Use immediately or let cool before storing in fridge for freezer.
Notes
Additional vegetable / herb options:
Basically, any vegetable or fresh herb that you have in your fridge that needs to be used before going bad is a good option! We also use Green onions, rosemary, marjoram, and celery salt.
Storing:
Be sure to allow your stock to cool before storing it in the fridge or freezer. By not allowing it to cool and then storing, the container won't cool all the way and the heat from the stock will raise the temperature in the fridge which could affect the other foods in the fridge. However, be mindful that there is a risk for bacteria to grow on food left out at room temperature for more than 2 hrs, so even if your stock isn't completely cool, that's ok. There's a greater risk of bacteria for warm stock being left out for more than 2 hrs than storing warm food in the fridge.