Chicken Stock
Recipe type: an essential ingredient
Author: Jim Tolar
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
WAY better than any store-bought chicken stock you'll ever have.
  1. thaw chicken, if necessary, add to stock pot
  2. add water and bring to a rolling boil, skim the surface of any scum that accumulates
  3. reduce to a simmer, add veggies, ginger, and peppercorns. cook on a simmer for 2 hours.
  4. remove chicken to cool (if applicable), then harvest the cooked chicken.
  5. pour the veggies and broth through a strainer into a receiving pot.
  6. portion the stock as desired. freeze or refrigerate immediately. refrigerated stock should be used within 4 days.
Recipe by Wine and a Spoon at