Go Back
Print
Recipe Image
Smaller
Normal
Larger
Chicken Vegetable Stock
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
4
hours
hrs
Course
Soup
Cuisine
American
Ingredients
Chicken bones and skin from a roasted chicken breast
Stems and discarded stalks from carrots, onions, peppers, celery, garlic, etc
½
tsp
black peppercorns
or to taste
1
tsp
salt
or to taste
1
sprig
fresh rosemary
1
bay leaf
6
cups
water - or enough to cover the chicken bones and vegetables
Instructions
Add chicken bones and skin to a large pot along with vegetable scraps, peppercorns, salt, rosemary, and bay leaf. Cover the ingredients with water.
Loosely cover the pot and heat to a gentle simmer. Allow the mixture to simmer for 4 hours.
Using a fine mesh strainer, drain the liquid. Discard the bones, skin, and vegetable scraps.
Stock can be stored in the refrigerator for a few days. If not used within a few days, the stock can be frozen for later use.
Keyword
Comfort, Easy, Salty, Savory