Homemade chicken stock is incredibly easy to make and SO MUCH better than anything you can buy in a store. Make a big batch and freeze some for later!
1lbchicken bones, if you're using bones from a whole roast chicken, break them into smaller pieces so that they fit easily in the pot
2mediumonions, quartered (you can leave the skin on)
2mediumcelery stalks, roughly chopped
2mediumcarrots, roughly chopped
1headgarlic, cut in half (no need to peel the cloves)
Optional: a rosemary branch, a few sage leaves, a few sprigs of thyme
Put all ingredients in a large pot and cover with water till the bones are 2-3 inches under water.
1 lb chicken bones, 2 medium onions, 2 medium celery stalks, 2 medium carrots, 1 head garlic, ½ teaspoon peppercorns, Optional: a rosemary branch, a few sage leaves, a few sprigs of thyme
Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don't want it to boil as it will make the stock look dirty. It won't affect the taste but it won't look as nice and clear. Continue to simmer gently, uncovered, for about 4 hours.
Remove from heat and strain through a colander into a large bowl. Place a fine-mesh sieve over another bowl and strain the stock once more to remove any small particles. Season to taste with sea salt.
Store in covered containers in your fridge for up to 3 days or freeze for longer storage.
To remove fat from the stock chill it in your fridge and the fat will solidify on top. Then simply scoop the fat out.The amount of stock you get from this recipe will vary mostly due to the size of your pot.