Homemade Chicken Stock

I’m attempting to make some chicken stock from scratch for an upcoming Chicken and Dumplings Soup dish and Chicken Pot Pie for this weekend. Naturally I’ve always taken the easy route, and bought stock and plundered a rotisserie chicken.

In a large pot filled about half way with water I added a few large chicken breast and chicken thighs (skin and bones intact) and tossed in varying amounts of the following ingredients:
Onion, Carrot, Celery, Thyme, Bay Leaf, Parsley,  Peppercorns, and Garlic

I’ll shred the chicken and freeze it until Saturday and freeze my broth for next weeks soup.

Recipe adapted from Alton Brown

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