Chicken Stock

Rich and full of flavor, this chicken stock is the ideal base for soups, stews, and casseroles.

Scale

2–3 chicken carcasses or any combination of chicken carcasses, backs, and necks

1 large onion, wedged

2 large carrots, cut in 2-3 inch pieces

3 stalks celery, cut in 2-3 inch pieces

6–8 cloves garlic, crushed

1/8 cup whole black peppercorns

2–3 bay leaves

2–3 sprigs thyme, optional

Salt, to taste

Place chicken, onion, carrots, celery, garlic, peppercorns, bay leaves, and thyme (if using) into a large stockpot.
Fill stockpot with water.
Add salt, if desired.
Bring to a boil.
Reduce heat and simmer for 2-3 hours, until broth starts to reduce down.
Remove from heat and allow to cool.
Strain broth into a large container.
Cover and refrigerate overnight.

Keywords: chicken stock, chicken broth

Find it online: https://mississippideltahospitality.com/chicken-stock