Chicken Stock (Broth)


A hearty soup using this homemade chicken stock really hits the spot in winter. When the family arrives it’s great to have two or three soups on hand for meals. The garlic adds flavor so that it is not necessary to add salt – for those on low sodium diets.

Place in one large soup pot:

Bones, gizzards, and drippings from a cooked chicken (works for turkey too)

1 onion, peeled & quartered

1 or 2 stalks celery, may include leaves, cut in half

1 carrot, ends cut off and chopped in half

1 bay leaf

2 to 3 cloves garlic peeled, not chopped

6 peppercorns

Cover with cold water

Bring to a boil, skim off foam and discard.

Boil five minutes then reduce heat to low and simmer 6 to 12 hours. Turn off heat and let cool about 1 hour. Strain liquid into containers for storage in the refrigerator or freezer.  Discard bones, vegetables, and herbs. Use broth to make soups and stews.