Chicken stock

Chicken stock

  • Servings: 6 cups
  • Difficulty: easy
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The best thing is use home made chicken stock when you can and making it is so easy.


.8 pieces of mixed chicken legs and thighs, bone and skin in.

.9 cups of cold water

.1 yellow onion sliced

.8 sprig of parsley

.8 sprig of fresh dill

.12 black peppercorn

.1 carrot cut in half

.1 Tbsp. salt

.2 sprig of fresh rosemary

On high heat bring to boil about 20 min, lower the heat and simmer for two hours, let it cool completely, strain and pack the stock in quart plastic container, freeze up to six months.

Use the chicken for, chicken salad, soup or chicken pizza if not shred it, discard bones, skin and freeze it in zip bags until you need it.

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