Chicken Stock

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Chicken Stock

Ingredients

1 large onion, quartered

1 stalk celery, cut into 4 pieces (optional)

1 leftover chicken carcass

10 cloves garlic

15 whole black peppercorns

4 quarters (or more) cold water

1 teaspoon sea salt

Directions

• Place all ingredients except salt in stock pot.  Add water until reaches 2/3 of the way up the pot.  Cover
• Bring to a boil.  Reduce heat to low and simmer for an hour
• Remove stock pot from heat and strain.  Let contents cool to room temperature and transfer to refrigerator
• When stock is cold, skim off fat that has risen to surface
• Season with sea salt

Editor's note:  

To speed the cooling process, place the bowl of hot, strained stock into sink filled with ice water.  Store in refrigerator for up to three days or in freezer for up to six months.

Nutritional information per serving: calories: 11, total fat: 0.1g, cholesterol: 0mg