02 Nov '14
Homemade Chicken Stock
Yields 5 quarts
- 4 lb Bone-in Chicken (Cut up a whole chicken, use chicken breasts, thighs, etc.)
- 2 gallons water
- Place the chicken and water into a large pot. Bring to a boil, and then turn down the heat to a simmer. Cover and simmer for 1-2 hours. Skim surface of stock as necessary.
- When done, remove the chicken pieces, and strain if necessary.
- You can save the cooked chicken meat for soups and stews.