homemade stock

the market may be down, but i think it is time to invest in stocks… chicken stocks! homemade stocks are so much more rich and flavorful than store-bought versions. after cooking a whole chicken and stripping the meat, place the bones and any leftover skin into a stock pot. i use this one by le creuset and it is perfect. shout out to my inlaws for that awesome birthday present a few years ago! if you don’t have a stock pot, use any deep pot that you might use to cook spaghetti. you can add whatever you would like to flavor the stock but this is what i used:

  • 4 stalks of celery, leaves included
  • 1 onion, quartered
  • 3 bay leaves
  • pinch of salt

add these things into the stock pot and cover the chicken and veggies entirely with water, cover and let simmer on a low boil for 4-5 hours.

pour the mixture through a large fine mesh strainer into a bowl. pour the stock into a jar to store in the fridge if you don’t use immediately. the stock should be fresh for 7 days in the fridge. happy cooking!

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homemade stock

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