Homemade Chicken Stock
A foundational stock that builds depth through slow, patient simmering—bones and vegetables release gelatin and flavor into a clear, fragrant liquid that lifts soups and sauces to another level.
3 lb chicken bones
16 cup water
1 each onion, halved
2 each carrot, halved
2 each celery stalks, halved
4 clove garlic, smashed
2 each bay leaf
1 tbsp black peppercorns
1 cup parsley stems
1 tsp salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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