Chicken Stock

Ingredients

• 1L water (or more to cover ingredients)
• 1 whole chicken carcass or 1lb bone-in chicken thighs
• 1 carrot
• 2 stalks of celery (optional)
• 1 onion
• 2 garlic cloves
• 2 tbsp salt, more to taste
• 5 black peppercorns
• 2 bay leaves

Steps

• Add all ingredients to heavy-bottom stock pot
• Boil for 30 minutes
• Taste and add salt as desired
• Remove solids
• Strain stock

Notes

Use immediately or store in glass jars for up to 1 week.
To store in jars, remove all solids and then carefully strain hot liquid into jars. I do this in a clean kitchen sink in case of spills. Wipe outside clean, twist lid on and place in fridge to seal.
If using for a creamy vegetable soup, the vegetables blend well to create a creamy base without the use of dairy. Think cream potato soup, simple tomato soup, etc.