Homemade Chicken Stock
Prep time
Cook time
Total time
Serves: 9 cups
Ingredients
- 2lbs. chicken bones
- 14 cups water
- 2 1-inch-long pieces of fresh ginger, peeled and sliced
- 1 large onion, quartered
- 1 tablespoon sea salt
Instructions
- Fill a large pot with the water. Add the chicken bones, ginger, onion and salt. Bring to a boil, lower the heat and let simmer covered for 2 hours, skimming the surface periodically and discarding the foam.
- After 2 hours, strain the stock and allow to cool at room temperature. Transfer to an airtight container and refrigerate for up to 4 to 5 days or freeze in small portions for future use. The chicken stock will keep up to 2 months in the freezer.