Homemade Chicken Stock

printable recipe from www.lolfoodie.com

Servings: 2-4 Quarts



  1. Heat the oil in a stock pot over medium high.
  2. Chop the wings into 3 sections (at the joints). Add the cut wings to the heated pot.
  3. Let the chicken cook for a few minutes while you chop up the carrots and onions.
  4. Add the veggies to the pot, and let them cook for 5 minutes with the chicken to soften them up a bit.
  5. Fill the pot with enough water to cover the chicken and veggies by about 2 inches.
  6. Bring to a boil, and add the herbs and spices. Give it a stir, reduce the heat, and simmer for 2-6 hours.
  7. nce you are satisfied with how long the stock has simmered, remove from heat and strain the liquid into a bowl or pitcher. Discard the solids.
  8. Cover the stock and refrigerate for a few hours, or overnight.
  9. Once chilled, your stock should have a layer of fat on top much like this. You can remove this layer with a spoon and discard.
  10. Spoon the stock into lidded containers and refrigerate for up to 2 weeks or freeze for up to 3 months! Enjoy!

Printed from www.lolfoodie.com
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