- 1 whole chicken (about 3 pounds), washed
- about 16 cups cold water
- 1 onion, halved
- 2 carrots
- 2 celery ribs
- 6 cloves garlic
- 2 or more teaspoons salt
- 1 teaspoon dry oregano
- 1/4 teaspoon turmeric powder
Nothing comes close to the comforting flavor of homemade chicken stock. Yes, the boxed variety is readily available and is great to keep in your pantry, but homemade is definitely the best!
It is a labor of love so, take out the biggest stock pot you have, or 2 and make enough for the freezer.
Place everything in the stock pot and bring to a boil.
Reduce to a low simmer and cover. Simmer for 2 hours.
Remove chicken from pot and. Take all of the meat off of the bones and set aside.
Place the bones back in the pot. Remove the veggies from pot add 3-4 cups more water. Simmer the bones between 3-6 hours. The longer the better. This will release the marrow and make it more flavorful.
Remove from heat and pass through strainer.
Once cooled, skim fat from top and package in freezer safe containers or make your favorite chicken soup.