Chicken Stock

I love chicken stock, and I always used to buy it from the store to use in my favorite chicken dishes…until I learned how to make my own.

You will need:

Three bone-in chicken breasts with ribs
10 cups water
2 carrots, peeled and sliced
1 onion (I used a Vidalia), coarsely chopped
3 stalks celery
1/4 cup coarse sea salt

Prep time: 30 minutes or less
Cook time: about 5 hours
Yields: 10-12 cups

Place chicken breasts in large pot and cover with water (it took me about 8 cups, could use 10). Add salt. Bring to a boil reduce heat and simmer for three hours. Add in celery, onion, and carrots, simmer for two hours. Strain. Can be canned or frozen.

(I used the leftover chicken from the stock to make Chicken Pot Pie and Chicken and Noodles)


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