Homemade Chicken Stock
Servings 12 Cups
Cost $1 per serving
Equipment
- Enameled Dutch Oven
- Fine Mesh Strainer
- Plastic Food Storage Containers
- Pourable Mixing Bowl with Handle
Ingredients
- leftover chicken bones from rotisserie chicken or chicken thighs
- leftover celery pieces
- leftover carrot pieces
- leftover onion pieces
- 3 tablespoon minced garlic
- 3 tablespoon italian seasoning
- 12 Cups water
Instructions
- Add all ingredients to dutch oven. Allow to cook over, covered over medium heat for an hour.
- Remove from heat to cool.
- Pour contents of dutch oven over fine mesh strainer into mixing bowl to remove meat, bones and vegetables.
- Transfer stock to freezable, 16 ounce containers. Freeze. Use within six months.