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I've been meaning to post a stock recipe for agessssss. I hope you'll forgive me because HERE IT IS!  It may seem like a lame and maybe a bit boring recipe post, but I promise



Total time

255 minutes


  • 3 lb whole chicken or chicken bones
  • 1 medium yellow onions, quartered, skins on
  • 3 medium carrots (chopped)
  • 3 celery stalks, chopped, with leaves
  • handful parsley stems
  • 3 bay leaves
  • 3 sprigs thyme
  • 2 tbsp whole black peppercorns


  1. Pack the chicken/chicken bones, onions, carrots, celery and parsley stems into a large Dutch oven. Cover with cold water and place bay leaves, thyme and peppercorns on the top (or in a sachet bag, tied). Bring pot to a low simmer and place the lid on top. Cook 3-5 hours. Discard veggies, bones, chicken fat and aromatics. Remove the chicken meat and place in a container for future use. Let slightly cool. Strain stock into air tight containers. Skim the fat off the top before using.

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