Homemade Chicken Stock

Courtesy of Tia Mowry

• Ready In: 2 hrs
• Yields: 5 cups

Ingredients

• 1  lb  bone-in chicken breast
• 1  lb chicken wings
• 1  large yellow onion, diced
• 2  carrots, scrubbed and diced
• 2  ribs celery & leaves, diced
• 4  sprigs fresh parsley
• 3  garlic cloves
• 1  bay leaf
• 1  tablespoon kosher salt
• 2  teaspoons black peppercorns
• 8  cups  filtered water

Directions

1. Combine the chicken breasts and wings, onions, carrots, celery, parsley, garlic, bay leaf, salt and peppercorns in a large stockpot. Add the water and bring to a boil over high heat. Reduce a gentle simmer and cook, uncovered, for 1 1/2 hours, stirring occasionally.
2. Strain the contents of the pot through a fine-mesh strainer and discard the solids. Transfer the stock to containers; let cool, then refrigerate. Once the stock has chilled, remove the fat that has congealed on the surface. Use immediately or freeze for up to 3 months.