Homemade Chicken Stock

Tip: Read instructions carefully before preparing.

Ingredients:

3 pounds chicken thighs

3 carrots

3 stalks celery

2 onions

1 tablespoons peppercorns, cracked

4 bay leaves

2 teaspoons salt

Water to cover, plus additional water as needed

Directions:
Thoroughly wash carrots, celery and onions. Cut each vegetable in half to easier fit into the stock pot.

Rinse the chicken well with cold water.

Heat a large heavy-bottomed stock pot for searing (medium high), add 1/2 the chicken thighs, skin side down and sear until the browned, turn and sear other side. Remove from pot and sear the remaining chicken. Return all the chicken to the pot.

Add carrots, celery, onions, peppercorns, bay leaves and salt. Add enough water to cover the chicken stock ingredients.

Over medium heat, bring the mixture to a boil. Reduce heat to low, continuing to simmer and after 2 hours remove the chicken. Pull desired meat off of the bones carefully and return the bones to the simmering stock. Keep the shredded chicken for other recipes dishes, such as the Nuevo Leon Enchiladas.

Taste the stock after three hours total simmering time. If the stock is not rich enough, continue to simmer, tasting every 15 minutes. When stock has reached desired richness, turn off the heat and allow to cool for one hour.

Strain stock into storage containers.

Store chicken stock in refrigerator for up to one month or in the freezer for longer storage.

Tip: Homemade chicken stock has many uses. It can be used as the base for homemade chicken and noodles, rice soup or cream of vegetable soups, gravies, caldos. For a richer taste, use homemade chicken stock in place of water when preparing rice at home.