Easy Homemade Chicken Stock
Ingredients
- 1-2 bags of frozen cut up chicken parts neck, back, wings, gizzards
- 1 onion cut in half
- 1 carrot cut in half
- 1 stalk celery cut in half
- fennel tops, leek tops, vegetable trimmings
- 1 tbsp whole black peppercorns
- 1 tbsp whole coriander seeds
Instructions
- Dump chicken parts into the largest stock pot you have
- Fill pot with water
- Bring to a boil, reduce to a simmer, and skim off any scum that rises to the top during the first 10-15 minutes or so
- Add all of your aromatics
- Simmer very slowly for 1-2 hours (or up to 4 for a richer stock)
- Strain out solids through a fine-mesh strainer into a large bowl (you may need two bowls)
- Cool to room temperature, then cover and refrigerate overnight
- Skim off solid layer of fat and discard. Divide stock into ice cube trays and deli containers. Label and freeze.
- Stock will keep in the freezer for 3-4 months. Then you're ready to make a new batch!