HOMEMADE CHICKEN STOCK RECIPE

-1 carcass of a store-bought rotisserie chicken or home cooked whole chicken -Water -Onion – optional -Carrot – optional -Salt

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Place the chicken carcass & veggies (if using) in a large pot and cover with water. Bring to a boil, then reduce heat slightly. Boil for 1 hour.

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Taste, then add salt by the half-teaspoon to your liking. Once it tastes right to you, strain out the veggies and chicken remnants.

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Store stock in a container in the fridge for up to 5 days or 5-6 months in the freezer.

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