Chicken Stock

This is adapted from Mark Bittman’s How to Cook Everything. This is a simple chicken stock you can make if you remember to buy the herbs at the store, and you have a few hours. I like to use chicken necks because they’re super cheap.

Chicken Stock

  • Chicken with bones
  • Onion, carrot, celery, and garlic; coarsely chopped
  • Fresh thyme and parsley, and a bay leaf or two
  • Salt, cracked black pepper, and white pepper

Let that guy simmer, half covered, until the meat and bones all fall apart. At that point, strain the liquid into a container. This will keep for four or five days, or longer if you boil it periodically. You may also pour this into an old ice cube tray for later use.

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