Simple Homemade Chicken Stock

Next time you boil a chicken, don’t throw away the bones! Instead make chicken stock and freeze in small plastic containers to use later with any other soup that calls for chicken stock. This is a much healthier option than buying the canned stuff.

Here’s what you need to do:

Place following ingredients in a large pot and cover with water. Bring to a boil and then bring down to a very low simmer for minimum 1 hour (up to abt 3 hours), then strain, discard the solids and freeze the stock in smaller plastic containers to use when needed.

Bones from one whole chicken (or left over chicken bones, rinsed)
1 large onion, peeled and quartered
5 garlic cloves, peeled and halved
2 medium carrots, peeled and cut in large pieces
a few sprigs parsley
1 tsp black pepper corns
Sea salt