Perfect Chicken Stock

This chicken stock recipe is what I use for everyday cooking, I always have quart containers in my freezer for cooking . Every Saturday this is what I make when I am working on projects in the house or answering emails from clients.

Perfect Chicken Stock

1 large organic chicken 4 to 5 lbs.
2 med onions ( you can use white onions they seem to work the best )
3 large carrots
1 green bell pepper, cut and halved
1 bunch of celery
1 cup of fresh parsley sprigs
4 whole cloves of garlic
3 bay leaves
3 tsp sea salt
1 tsp. white crushed pepper
12 to 14 cups of water.

Place the organic chicken in a large stock pot with the remaining ingredients water should cover the chicken completely.
Cover the stock pot and bring to a boil and simmer for 3 hours, skimming off the froth at it forms on top , this is what you don't want in your stock . You want the stock to be clear when it cools.
Remove the chicken out of the stock pot , allow the chicken to cool and remove the meat from the bones of the chicken , place the bones in the stock pot and let cook on a simmer for 1 more hour.
strain the stock through a sieve into a bowl, you can pressure excess juices with a rubber spatula.
Let the stock cool on the counter at room temp and skim off any fat that comes to the top.
Place into 1 quart containers , this will keep for 3 months in the freezer.

Helpful Hint:
when the stock is in the one quart containers place the date on some freezer tape and place on the front side so you can see it when you rotate your stock each time you make a new batch and place in the freezer.
Once you get in the habit of making your own stock , you will never buy canned chicken broth again .
I hope you enjoy and if you have any questions please feel free to ask on the blog .......