Homemade Chicken Stock
Make your own chicken stock instead of buying it. A great use
for leftover chicken bones and skin.
- 14 cups water
- 4 pounds chicken pieces (backs, drumsticks, necks and/or thighs)
- 2 large carrots, chopped
- 2 small onions, unpeeled
- 6 garlic cloves
- 2 bay leaves
Combine water, chicken, carrots, onions, garlic and bay leaves in
a large pot or dutch oven over medium high heat. Bring to a
boil. Skim the foam from the top and reduce to low heat. Cook
for 2 hours on low heat.
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