Portions: 8
Serving size: 1 cup

Preparation Time: 10 minutes

Cooking Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients:

• ●  celery trimming or 3 medium stalks celery

• ●  carrot trimmings or 3 medium to large carrots

• ●  onion trimmings or 1⁄2 large onions sliced

• ●  12 cups water

• ●  fresh parsley trimmings or 1 tbsp dried parsley

• ●  8 peppercorns

• ●  2 cloves garlic (optional)

• ●  Chicken option - 1 back, 2 drumsticks, 2 wings

  Instructions:

1. In a large stockpot place chicken back, drumsticks and wings, for a vegetarian stock option skip to Step 2

2. Place celery, carrots, onion and garlic (optional) in the pan and add water

3. Sprinkle in peppercorns and parsley

4. Cover and bring to a boil over medium-high heat.

5. Once it begins to boil, reduce heat to low and simmer for 1 hour.

6. Turn off heat and allow the stock to cool in the stockpot.

7. When the stock is cooled remove the chicken.

8. Pour the stock through a strainer to remove the vegetables and seasonings.

9. Store in containers or Ziploc bags.

10. Refrigerate and use within 2-3 days or freeze in portions for later use.