Basic Chicken Stock Recipe
I make this every couple of months to have chicken stock/broth on hand for recipes. I can use the cooked chicken for recipes, and all the sodium and
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Fine-mesh sieve
- Mixing bowl
- Ladle
- Ice cube tray
- Plastic wrap
- Zip-top bag
- Refrigerator
- Freezer
- Peeler
- Tongs
- Slotted spoon
- Spider strainer
Ingredients
- 1 roasting chicken, about 6 pounds, cut into 8 pieces, giblets reserved
- 12 cups water
- 2 medium yellow onions, quartered
- 3 medium carrots, peeled and thinly sliced
- 4 whole garlic cloves
- 2 whole bay leaves
- 6 sprigs parsley
- 1 teaspoon dried rosemary
- 4 black peppercorns
- 1/4 teaspoon salt
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