Homemade Herbed Stock Recipe
6 to 8 cups
- Leftover bones and scraps from a whole cooked chicken*
- 4 carrots, scrubbed and chopped
- 4 stalks celery, rinsed and chopped
- 2 onions, sliced
- 2 cloves garlic, smashed
- 1 Tbsp. French Style Bouquet Garni
- about 8 cups water
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*For veggie stock, omit chicken and double all of the veggies. Works with any veggies and veggie trimmings.
Directions: Place leftover chicken bones, veggies, and Bouquet Garni in a slow cooker or large pot. Cover with water. In a slow cooker: Cook on low for 8 to 12 hours. On the stovetop: Bring to a boil, then reduce to a low simmer and cook, covered, for 4 hours. Strain stock into a large bowl and discard chicken and veggies. Season with salt & pepper to taste. Use right away as a soup base. Refrigerate for up to 5 days or freeze for up to 6 months.
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