Simple Chicken Stock

You'll want to make plenty of this Simple Chicken Stock for those upcoming holiday get-togethers. The best is that you can freeze it for up to 3 months.

Yield: Six Quarts

Author: Foodie On The Fly

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SIMPLE CHICKEN STOCK

Prep time: 10 MinCook time: 8 HourTotal time: 8 H & 10 M

Ingredients

• 4 lbs raw chicken bones
• 6 quarts water
• 2 onions, unpeeled, quartered
• 2 carrots, peeled and halved crosswise
• 2 celery stalks, halved crosswise
• 1 tsp black peppercorns
• 2 bay leaves
• 4 thyme sprigs
• 5 parsley sprigs (or 10 stems)
• 1 tbsp white wine vinegar

Instructions

1. Combine everything except for the vinegar in a large stockpot. 
2. Bring the stock to a boil over high heat, then turn it down to a low simmer.
3. Skim off any foam that has risen to the surface. Add the vinegar. (It helps draw out nutrients and minerals from the bones into the stock.)
4. Simmer the stock for 6 to 8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
5. Strain the stock through a fine-meshed sieve. Let cool.
6. Skim off the fat that rises to the top.
7. Refrigerate for up to 5 days, or freeze for up to 3 months.

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