Unsalted Chicken Stock
Having chicken stock available in the fridge is always helpful. Use to make rice, soups, and stews. With broth, it’s better to make it unsalted. When the broth is done you may salt it, or just salt what you need.
Serves: 6Hands-on: 10 minutesTotal: 2 hours 25 minutesDifficulty: Easy
- 1 whole chicken (5 lbs.)
- 2 large carrots, peeled and chopped
- 2 large stalks celery
- 1 large yellow onion, peeled and quartered
- 1 medium green bell pepper, seeded and quartered
- 1 clove garlic, peeled and mashed
- 3 sprigs thyme
- 2 bay leaves
- 7 whole peppercorns
- 2 sprigs rosemary
- 8 cups water
- Cut the chicken into quarters. Place the chicken in a large stockpot.
- Add carrots, celery, onion, bell pepper, garlic, thyme, bay leaves, peppercorns, rosemary, and water. Bring to a boil over medium-high heat. Boil for 3 minutes. Reduce the heat to low, and simmer for 2 hours.
- Turn off the heat and let cool for 15 minutes before straining.
- Strain the stock, saving the chicken for other recipes and discarding the other solids.