6 Simple Steps to make homemade chicken stock!

1.

Cut the Arromatic Vegetables, or Mirepoix, should be coarsely chopped as they will be cooked between 4 and six hours. The ratio for this should be 50% onion and 25% each of carrot and celery. A good start is 8 oz onion and 4 oz each carrot and celery

2.

A Sachet consists of 1 bay leaf, 2-3 parsley stems, and whole black peppercorns inside cheesecloth.

3.

Tie off sachet with butchers twine leaving a good 18" in length

4.

Place Chicken carcasses into pot with mirepoix

5.

Fill stockpot with water till bones are completely covered.

6.

Bring Contents to a boil then reduce to a simmer. Simmer anywhere between 4 and 6 hours for best results. Add water if neccessary to keep bones submerged. After cooking time strain liquid through a cheese cloth. I find that stocks respond well to freezing, and for convenience I freeze a good portion of it into ice trays. This helps for when you only need small amounts.