Easy Homemade Chicken Stock

Chicken noodle soup, chicken and dumplings, chicken pot pie: these are just a few things I use my homemade chicken stock in.

Making your own stalk is easier than you think, it’s healthier, bolder and making your own saves you a little in the pocket book. I usually make a big batch in the fall and freeze for the coming colder weather. Whenever, I have a recipe that calls for chicken stalk, I defrost and use.

What You'll Need:

5 lbs. Chicken Leg Quarters

3 Large Yellow Onions (unpeeled & quartered)

6 Carrots (unpeeled & halved)

4 Celery Stalks (with leaves, cut into thirds

1 Large Head of Garlic (unpeeled cut in half crossways)

2 T. Kosher Salt

2 t. Black Whole Peppercorns

8 Quarts of Water

2 T. Parsley Flakes

1 T. Thyme Leaves

2 t. Dill Weed Ground

Directions:

Put parsley, thyme and dill weed into cheese cloth and tie.

In a 16 to 20 oz. stock pot add all ingredients, including cheese cloth and simmer uncovered for four hours.

Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack into containers and freeze for up to three months.

Makes 8 Quarts

The Queen Bee Says: "The secret to contentment is to know how to enjoy what you have."

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