What You Need:
Bones of 2 chickens, meat removed (mine were frozen)
1 large brown onion, peeled and cut in half
4 carrots, cut into 2” pieces
4 stalks celery, cut into 2” pieces
1 head garlic, top removed
2 Tbs pepper corns
2 Tbs salt
Cold filtered water
What To Do:
Once stock has finished, strain out solids with a fine mesh strainer. Add salt and stir to combine. Store in the refrigerator for up to a week or freeze in one or two cup servings to use for future recipes.
Makes about 26 1 cup servings.