How To Make Chicken Stock From Scratch
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Assemble wings and back from a chicken. One onion cut in half, 3 stalks of celery, 1 1/2 cups of carrot, 2 bay leaves and 1 tablespoon of peppercorns
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In a large heavy pot, heat on medium-high and melt 1 tablespoon of butter. Brown winds and back.
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Once the skin has browned, give them a flip.
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Add veggies, bay leaves, and peppercorns.
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Add 8 cups of water.
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Bring the stock up to a simmer and cook with the lid on for 2 hours.
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After the stock has cooked for 2 hours, remove the lid. Cook for 2 more hours at a low simmer and reduce the stock by half.
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Remove the large pieces of chicken and vegetables. Pour the chicken stock through a strainer lined with cheese cloth. You’ll have 4 cups of stock.
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