Allow me to preface posting of this recipe by saying… the last time you purchased pre-made stock will be the last time you purchase pre-made stock. That artificially flavored & colored, GMO-supplemented, plastic-packaged, non-perishable box of liquid horrible is at best a disgrace to your pantry, at worst a dietary nightmare.
Even Tofu thinks pre-packaged chicken stock is flavorless. Crayola thinks there’s too many (artificial) colors in that liquid. Even Subway Restaurant thinks prepackaged chicken stock is full of too many un-natural preservatives.
On the other hand, this recipe is simplistic in preparation & execution, yet fresh, complex flavors meld to cultivate the most incredibly wholesome stock. Oh, and the garden of fresh herbs & spices simmering in this pot are developing the most phenomenal aroma. Your official one-pot game changer to soup & sandwich night has arrived.
Chop. Boil. Set it. Forget it. Eat it. It’s just that easy breezy. Cheers!
- 1 3-pound chicken carcass, including ankles, elbows, lips & arm pits
- 8 quarts water
- 4 large carrots, chopped
- 4 celery ribs, chopped
- 4-6 cloves garlic, unpeeled & smashed
- 2 bay leaves
- 2 red onions, chopped
- 1 leek, chopped
- Sprigs of fresh parsley, rosemary & thyme
- 3-4 tablespoons fresh basil leaves, rough chopped
- 2-3 tablespoons kosher salt, or to taste
- 2 tablespoons olive oil
- 2 tablespoons whole peppercorns
- Place all ingredients in a large stock pot & bring to a boil. Turn down heat, & gently simmer uncovered for 6 hours, or until volume reduced by ⅓.
- Strain all contents through a fine mesh colander. Discard solids.
- Pour stock into resealable container. Place in refrigerator overnight. Spoon off fat solids from top of stock.
- To serve - Reheat in stock pot over medium-high heat.