Homemade Chicken Stock

The measurements on this do not have to be exact. You can use ANY vegetables to make a stock, even without the chicken. Replace the chicken bones with beef bones (marrow bones, knuckles, etc.) to make beef stock. Lamb bones to make lamb stock, etc. I like to keep a large ziplock bag in the freezer and throw my vegetable scraps in it instead of the trash.  Whenever it's full, it's time to make some stock!


Carcus from at least one chicken
2 medium carrots cut into thirds
2 onions, quartered, unpeeled
3 stalks celery, cut into thirds
2 parsnips, cut into thirds
1 head of garlic, cut in half crosswise
10-15 sprigs each of fresh dill, parsley, and thyme.
2 teaspoons of whole peppercorns

Wash all vegetables, but leave unpeeled. Place chicken carcus, vegetables, herbs, and peppercorns in a large stock pot and fill with water. Simmer for 4-5 hours. The only attention the pot may need is to skim the foam or "impurities" off of the top every once in awhile. It's an optional step, but produces a clearer broth. Once finished, pour the entire contents into a large fine meshed strainer suspended over a very large bowl or pot and discard the solids. Allow the broth to cool and separate into individual containers. Refrigerate overnight, skim any fat off the next day, if desired, and then move to the freezer. This makes anywhere from 6-9 quarts. I will add some water to stretch the broth as far as I can. Don't dilute it too much, though!