Basic Chicken Stock
6 quarts water (put on to boil)
6 lbs of chicken parts
3 medium onions, quartered
3 carrots
3 celery sticks
1 Tbs kosher salt
1/2 tps ground pepper
2 bay leaves
1 head garlic
Put water on to boil while preparing vegetables, and chicken. Add everything water when read and bring to a boil, then adjust flame to simmer and cook until meat begins to fall off the bones (about 2-3 hours).
Pour through a strainer or cheesecloth, and debone meat for use later.
Add water as necessary to achieve the desired consistency.
What we learned
Whole chickens are the least expensive and highest quality of meat, though to cut up the chicken takes some work, but is well worth the effort. No need to peel the garlic cloves, just break apart cloves and either crush them or cut them in half.
Shopping List (for double batch)
3 Whole Chickens (4 lbs each) and cut into parts
6 carrots
6 stalks of celery
4 bay leaves
2 heads of garlic
salt & pepper
