Chicken Stock

Course Soup

Cuisine American

Keyword Bay Leaves, Carrot, Carrots, Chicken, Chicken Stock, Garlic, Garlic Cloves, Garlic Powder, Onion, Onions

Cooking Method Stovetop

Prep Time 30

Cook Time 5

Cooling 8

Total Time 13 30

Calories 149kcal

Fill large pot half full with water, and bring to a boil.
While water is heating, chop the vegetables into chunks.
When water is boiling, add the chicken and chopped vegetables, then add enough water to cover the chicken or within an inch of the rim.
Bring to a boil, then turn down the heat and simmer gently for one hour- until chicken is fully cooked.
After chicken is fully cooked, remove the chicken and strip the meat from the bones.
Return the bones to the stock. Simmer for at least 4 hours (the longer the better).
Strain the vegetables and chicken leftovers from the stock.
Place the stock in the fridge overnight.
Next day: Skim the fat from the top.