Whenever I have some time, I like to make my own chicken stock. It obviously tastes so much better than the canned stuff and I like knowing exactly what goes into my broth. I like to add sugar when I make my stock but feel free to leave it out. The broth is pretty flavorful on it’s own. You can also get away with cooking this broth for two hours but I prefer to cook it for as long as I can, so I tend to let it simmer for about four hours.
Homemade Chicken Stock
Source: Lo Huynh (1 gallon)
3 each chicken carcasses
18 cups water
2 celery ribs, cut into chunks
2 carrots, peeled and cut into chunks
1 large yellow onion, cut in half
2 bay leaves
6 whole black peppercorns
8 cloves garlic, peeled
1/2 bunch fresh thyme
1/2 bunch parsley stems
1 tablespoon kosher salt
1 tablespoon granulated sugar, optional
1. Put all the ingredients into a large stock pot.
2. Bring to a boil and skim off the scum.
3. Semi-cover the stock pot and simmer for 4 hours.
4. Strain the broth.
5. The broth can be kept in the refrigerator for a couple days and stored in the freezer for a couple months.