DAY 39 RECIPE: HOMEMADE CHICKEN STOCK

Tonights recipe is my recipe for homemade chicken stock. This is the chicken stock I used for yesterdays chicken stew. I use it as often as I can rather than using store bought, just for the sake of at least trying to cut back on our sodium intake. It is really easy to make and stores very easily as well.It does not have the flourescent yellow colouring of the store bought stock, but it is lovely. I hope you find it as useful as I do!

DAY 39 RECIPE:
HOMEMADE CHICKEN STOCK


INGREDIENTS:
1 “Picked Chicken” (The carcass left after picking the meat off of a chicken. There should be a little bit of the yucky meat left on it)
10-12 Cups Water
2 Large Onions, quartered
4 Garlic Cloves, crushed
3 Celery Ribs, cut in large chunks
4 Large Whole Carrots, cut into large chunks
2 Bay Leaves
2 Tsp Salt
2 Tsp Pepper
1 Tbsp Sage Leaves

DIRECTIONS:
Place picked chicken in a large dutch oven. Add onions, garlic, celery, carrots, bay leaves, salt, pepper, and sage leaves.
Pour water in. Make sure there is enough water to come about 2 inches above everything.
Stir gently together.
Place over low heat and simmer for 3 to 4 hours.
With a fine strainer, drain everything over a large container, so all that is in the container is liquid. Discard all bits and pieces.
Stock can be kept in the fridge up to a week, or frozen for up to three months.