Easy Chicken Stock

Name: Easy Chicken Stock
Ingredients: 2 Tablespoons Olive Oil; 2 whole Medium Onions, Quartered (Leave The Skins On); 2 cloves Garlic, Cracked; 4 stalks Celery, Roughly Chopped (include Those Celery Leaves!); 4 whole Carrots, Roughly Chopped; 2 teaspoons Kosher Salt; 2 Tablespoons Whole Peppercorns; 2 teaspoons Dried Poultry Seasoning; 1 whole Chicken Carcass From A Roasted 4-5 Pound Chicken, Meat Removed; 9 cups Water

10 ingredients

4 steps

Ingredients

2 Tablespoons Olive Oil
2 whole Medium Onions, Quartered (Leave The Skins On)
2 cloves Garlic, Cracked
4 stalks Celery, Roughly Chopped (include Those Celery Leaves!)
4 whole Carrots, Roughly Chopped
2 teaspoons Kosher Salt
2 Tablespoons Whole Peppercorns
2 teaspoons Dried Poultry Seasoning
1 whole Chicken Carcass From A Roasted 4-5 Pound Chicken, Meat Removed
9 cups Water

Directions

1

Heat olive oil in a large stock pot on medium-high heat.
2

Add onions, garlic, celery and carrots and saute until onions are golden, about 6-8 minutes. You should start to get a few brown bits on the bottom of the stock pot. Add salt, peppercorns, and poultry seasoning (and any other additions you're using).
3

Deglaze the pan with the water (you could also use white wine if you'd like) and add enough water to cover the bones and other ingredients and bring to a boil. Reduce heat and simmer stock for at least 4 hours. You can go longer at a lower heat if you'd like-a friend of mine always makes hers in a low oven for up to 8 hours.
4

Taste stock and adjust seasonings if needed. Strain stock to remove vegetables. Cool and refrigerate or freeze for later. Then make some great soups!