Leftover Chicken Stock

Recipe By:
Celine
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  • Yield 6 Servings
  • Level Medium

Really simple and can be used in any recipe that calls for chicken bouillon or stock.
 

Ingredients

  • 1/2 onion, chopped
  • 1 carrot, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1 teaspoon garlic powder (or to taste)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper
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Directions

  1. 1. Put the leftover bones and skin from a chicken into a large stock pot and cover with cold water. Add all the above ingredients.
  2. 2. Simmer on low heat for 1 1/2 hours. Strain through a sieve, discarding all solids (including any actual meat).
  3. 3. Refrigerate overnight, and remove hardened fat (if you want low-cal, low-carb). Use in any recipe that calls for chicken bouillon or stock. One chicken makes about 4 cups of stock.