Chicken Stock

So much flavor PLUS you get all that shredded chicken! Meal idea: Chicken Pot Pie

Prep: 15 minutes Cook: 1 hour and 45 minutes SUPPLIES - Large stock pot with lid or Dutch oven - Measuring cups and spoons - Butcher Block - Knife - Sieve - Medium bowl

IN THE KITCHEN - Whole Chicken 1 - 4lbs - Black peppercorn 1 tablespoon - Salt 1 teaspoon - Parsley springs 10 - Garlic cloves; sliced 6 - Bay leaves 3 - Carrots; 2” pieces 2 - Yellow onion; unpeeled and quartered 1 - Water 10 cups - Cider vinegar 1 tablespoon LETS COOK 1. Add all items to a large stock pot or Dutch oven; water last.  2. Bring to a boil over medium heat. 3. Reduce heat, simmer uncovered for 45 minutes. 4.Remove chicken. Remove meat from bones (saving in another bowl) and add bones back to pot. Stir in vinegar.  5. Partially cover and simmer for 1 more hour.  6. Sieve into a large bowl, discard all solids. 7. Cover, chill (for 4+ hrs) and remove top fat before use. Makes ~6-7 cups Tag me in your photos or story - I love to hear what you think! @diginwithekelsey | hello@diginwithkelsey.com-




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