Making your own chicken stock has been shown to not only be a cost-effective way to use a full chicken, but also a highly healthy alternative to store-bought stock. Most importantly, being as no salt is added in the preparation, sodium levels are easy to control in a finished product.

  • 2 whole chickens
  • 4 lg. carrots
  • 4 celery stalks
  • 3 onions
  • 4 bay leaves
  • 30 peppercorns
  • 15 C water

Step One

Butcher chickens and reserve pieces for another use.

Step Two

Place carcasses in a large stockpot. Chop and add vegetables. Add bay leaves and peppercorns.

Step Three

Slowly add the water and bring to a boil. Reduce the pot to simmer for two hours. Remove from heat and strain.

Step Four

Refrigerate the liquid until cool. Skim any fat that has accumulated from the top.

Meat that remains on the carcass can be pulled and used for another purpose. Stock can be frozen for up to two months.

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