1 whole chicken, cleaned, and, if desired cut into pieces
- 1 onion, peeled and halved
- 2 shallots, peeled and halved
- 4 garlic cloves, peeled and roughly smashed with the side of a chef’s knife
- 3 celery stalks with leaves, roughly chopped
- 1-2 carrots, peeled and roughly chopped
- 1 bay leaf
- 1/4 tsp whole black peppercorns
- 1 tsp Kosher salt
- In a large stock pot, place an entire chicken that has been cleaned or, alternatively, 2 chicken breasts, 2 chicken legs, 2 chicken thighs and 2 chicken wings.
- Add 8 cups of water along with the remainder of the ingredients to the stock pot.
- Bring it to a boil. Once boiling, cover and reduce the heat to low. Cook for about 1 1/2 to 2 hours.
- Remove the chicken or chicken pieces and set them aside in a large dish. You can use the chicken in a different recipe later.
- Allow the liquid to cool a bit, then strain it through a fine mesh sieve into a large bowl (preferably one that has a spout and handle). Discard the seasoning and vegetables you added, then pour liquid into which ever means of storage you prefer. I keep mine in large Mason Jars. Allow the fat to stay on the surface before you seal your jar (it can be easily skimmed off before using it). It will stay fresh in the fridge for several weeks if your jar is sterilized and the fat remains on the surface. I usually plan on making soup shortly after preparing a batch of stock, so I never store it for long. Most soup recipes call for about 4 to 6 cups of stock. This recipe makes 8 cups more or less.
Stay tuned for chicken salad, pulled chicken sliders, chicken vaca frita, chicken pot pie, chicken tacos, chicken fajitas so your chicken does not go to waste!