Making your own chicken stock makes your recipes taste better and on top of that, it'll also save you money by turning your kitchen scraps into a whole new ingredient.
2 1/2poundschicken bonesleftover carcass, most meat removed
2cupsroughly chopped celeryrough chopped
2cupsroughly chopped carrots
1mediumwhite or yellow onionchopped into large chunks
10wholepeppercorns
2bay leaves
1teaspoondried rosemary
1teaspoondried thyme
1/2teaspoondried sage
Instructions
Fill a large stockpot with 12 cups water of water. Make sure it is not more than 3/4 full. Add in 2 1/2 pounds chicken bones and bring to a boil over high heat. Reducing heat and simmer,covered, for at least 1 hour. Skim any foam off the top.
After at least an hour has passed, add in 2 cups roughly chopped celery, 2 cups roughly chopped carrots, 1 medium white or yellow onion, 10 whole peppercorns, 2 bay leaves, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon dried sageCover and let simmer for 2 hours more.
Use a large mesh colander to strain the stock into a new container (a large bowl, clean stockpot, or pitcher works great) and remove all solids, leaving a clear liquid. You may have to strain it twice.
Allow the broth to cool to room temperature, then remove any fat that floats to the top.
Measure out 2 or 4-cup portions and pour into a resealable plastic freezer bag or another airtight container of choice. For freezer bags, lay them out flat on a baking sheet or tray to freeze.
Notes
You can make stock directly from the bones without any additional preparation. If you want to enrich the flavor of your stock, you can roast the bones. Preheat your oven to 400 degrees and place the bones on a baking sheet. Roast for 25 to 30 minutes until the bones are golden brown.