Hugo’s Homemade Chicken Stock

Having chicken stock available in the fridge is always helpful. Use to make rice, soups, and stews.

Ingredients

Makes about 6 cups

1 (5-pound) whole chicken

2 large carrots peeled, cut into big chucks

2 large stalks celery

1 large yellow onion, quartered

1 medium green bell pepper, quartered

1 clove garlic, mashed

1 large onion, quartered

3 sprigs thyme

2 bay leaves

7 whole peppercorns

2 sprigs rosemary

8 cups water

Salt It at the End

With broth it’s better to make it unsalted. When the broth is done you may salt it, or just salt what you need.

1. Cut the chicken into quarters. Place the chicken in a large stockpot.
2. Add the vegetables and herbs.
3. Add the water, and bring to a boil over medium-high heat. Boil for 3 minutes.
4. Reduce the heat to low, and let simmer for 2 hours.
5. Turn off the heat and let cool for 15 minutes before straining.
6. Strain the stock, saving the chicken for other recipes and discarding the other solids.
7. Salt the stock before consuming.