HOMEMADE CHICKEN STOCK
1 whole chicken cut up
8 garlic cloves
1 bunch of fresh parsley
5 carrots peeled and cut in large chunks
2 celery stalks cut in large chunks
1 large onion, cut in large chunks
2 bay leaves
10 peppercorns
3 roma tomatoes cut in large chunks
1 tsp kosher salt
Put everything in a large cooking pot, add water to cover by 1 inch.
boil for a few mins, then turn down to a slow simmer.
after 1 hour of a slow simmer, remove the chicken.
let the chicken cool, then remove the meat and set aside for later.
return the bones and skin back to the pot and simmer for 1 hour.
strain the stock.
put the stock in containers.
after the stock has cooled, skim off the fat.
you can keep in the refrigerator for 3 days for in the freezer for 3 months.
Put everything in the pot and add water.
After it has simmered for 1 hour remove the chicken
Shred the chicken and put aside for later and return everything else back to the pot to simmer for 1 more hour.
Strain the stock
you will be left with lots of little bits
This is the liquid gold you end up with. It is so good and low in sodium.
