Homemade Herbed Stock Recipe

Name: Homemade Herbed Stock
Yield: 0.00 No unit
Cuisine: American
Ingredients: 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; French Style Bouquet Garni; about 8 cups water

YIELD
6 to 8 cups

THANKS TO
Savory Spice Test Kitchen

NUTRITION

NOTES

*For veggie stock, omit chicken and double all of the veggies. Works with any veggies and veggie trimmings.

A simple method for a homemade stock that will always be better than store bought.

YIELD
6 to 8 cups

INGREDIENTS

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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NOTES

*For veggie stock, omit chicken and double all of the veggies. Works with any veggies and veggie trimmings.

A simple method for a homemade stock that will always be better than store bought.

DIRECTIONS

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.

THANKS TO
Savory Spice Test Kitchen

NUTRITION

ITEMS IN THIS RECIPE

French Style Bouquet Garni

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Homemade Herbed Stock Recipe

A simple method for a homemade stock that will always be better than store bought.

ITEMS IN THIS RECIPE

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