Chicken Stock

6 Servings | 10-minute Prep Time | 4-6+ hour Cook Time

Chicken bones from roasted chicken, trimmed of any skin, meat, and fat

2 Celery Ribs, cut into thirds

2 Large Carrots, peeled and cut into thirds (carrot tops are optional)

½ Bunch of Parsley

4 Cloves of Garlic

½ Yellow Onion, cut into thirds

1 Bay Leaf

Salt

Pepper

Combine all ingredients in a medium stock pot, cover with cold water.

Bring to low simmer over medium heat, then lower the heat and cover the pot with a lid.

Allow to gently simmer for 4-6 hours, or until desired flavor and darkness is achieved. Do not stir.

If fat accumulates, allow to cool in the refrigerator overnight before skimming it off the top.

Strain solids before use.

Fleur & Venture