Easy Homemade Chicken Stock
- 2 bone in chicken breasts (skin on)
- 2 celery stalks cut in half
- 1 carrot, scrubbed but not peeled
- 2 dry or fresh bay leaves
- ½ small onion, loosely chopped
- 1 garlic clove, whole
- 1 teaspoon of sea salt
- ½ teaspoon of black pepper
- ½ teaspoon of oregano
- Add everything to a medium sized stock pot
- Fill the stock pot with cold water, enough to cover your chicken and veggies
- Let water come to a boil and then loosely cover the pot and simmer on low for 35 minutes
- As stuff comes to the top of the water, scrape it off with a spoon
- After 35 minutes, shut stove off and cover completely for 5 minutes
- Remove chicken from stock and set aside on a plate
- Using a mesh strainer, drain the stock into a separate pot, discarding the veggies and bay leaves
- Once chicken has cooled slightly, shred it with a fork and knife and use for your soup or anything else you’d like
- Store stock in the fridge for up to 5 days or freeze it until ready to use
Recipe by Fit Green Gal at https://fitgreengal.com/2018/01/08/easy-homemade-chicken-stock/
#version#