My Easy Homemade Chicken Stock
Ingredients:
- 1 chicken carcass left over from roast chicken
- 1 onion, quartered
- 1 celery rib, chopped in big pieces
- 1 large carrot, chopped in big pieces
- 1 head of garlic, halved crosswise
- 1/4 teaspoon black peppercorns (or ground black pepper)
- 1 bay leaf
- 4 parsley sprigs including stems (or 1 tablespoon dried parsley)
- 8 cups water
Directions:
- Bring all ingredients to a boil in a stockpot or large saucepan. Reduce heat and simmer, skimming foam occasionally, 2-3 hours.
- Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids. Cool stock before refrigerating. Skim off and discard fat after it solidifies on top.
My easy go-to is to add a tablespoon or so of tomato paste and another of minced garlic, some tortellini or tiny pasta like orzo or pastina, and some chopped parsley. My family calls it “Mom’s Good-for-What-Ails-You Chicken Soup” because I make it whenever anyone is sick.
