Easy Homemade Chicken Stock

• Gluten free

• Meat

  • 1 Chicken carcasses

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 2 stalks Celery
  • 2 cloves Garlic
  • 1 Onion
  • 6 sprigs Parsley
  • 1 sprig Thyme

• Baking & Spices

  • 1/2 tsp Peppercorns, black

• Dairy

  • 1 (2-inch piece Parmesan cheese

• Liquids

  • 1 Water

Found on closetcooking.com

Description

Ingredients

• 1-3 chicken carcasses
• 1 onion, coarsely chopped
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 cloves garlic, smashed
• 6 sprigs parsley
• 1 sprig thyme
• 1/2 teaspoon black peppercorns
• 2 bay leaves
• 1 (2-inch) piece parmesan cheese rind (optional)
• water

Directions

• Place everything in a large stock pot, cover with 4 inches of water, bring to a boil, reduce the heat and simmer for 2 hours.
• Strain the solids from the stock and discard them.
• Optionally, let the stock cool in the fridge over night and skim off any fat before using.