Dan's Chicken Stock

So finally, I have begun to document some of the recipes that I have created. I have a few soups that everyone seems to enjoy, and almost all of them have this stock in them.

  • 6 big carrots
  • 1 bunch of celery
  • 2 big sweet onions
  • 1 tablespoon of peppercorns
  • 1 tablespoon of kosher salt
  • 10 sage leaves
  • 10 small thyme stems and leaves
  • 2 bay leaves
  • Bones, skin and fat from 10 nice chicken thighs

Start the chicken bits in a tablespoon of olive oil and a teaspoon of chopped garlic. Add salt. Cook until the fat renders out of the skin and the bones are starting to brown. (about 30 minutes)

Add the rest of the ingredients and cook until onions are clear and soft. (about 30 more minutes)

Add ten quarts of water, and cook slightly uncovered until almost half of the water is gone.

Strain out bones and veggies, I use a pot with a steamer basket. I leave in the small bits, but you could strain it with a fine filter for a clearer stock.

Scoop into quart jars while still hot leaving 1/2" space at the top. Jars will seal but I still keep in the fridge.I'm sure if you processed them for a few minutes, they would be good on the shelf for months but I find they get used quickly.

A lot of work, but any soup you use this stock in will taste rich and slow cooked. I also use it in frozen veggies when cooking a quick side dish.
WARNING -- once you start doing your own stock, it is hard to go back to store bought. You have been warned.