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Chicken Stock

Chicken Stock

Prep Time: 10 minutes

Cook Time: 2 hours

Total Time: 2 hours, 10 minutes

Yield: 16 cups


  • 1 chicken carcass
  • 2 carrots, cut into 2-inch pieces
  • 3 stalks celery, cut into 2-inch pieces
  • 1 onion, cut into large pieces
  • 3 cloves garlic, minced
  • 1/2 bunch (about 2 cups loosely packed) parsley
  • 16 cups water
  • sea salt to taste


  1. Combine all ingredients in a large stock pot.
  2. Bring to a boil, then reduce heat to medium. Cook for 1 1/2-2 hours, adding another cup of water if needed.
  3. After you have removed the broth from the heat, allow it to cool for a few minutes. Pour the broth through a strainer into a large bowl. Once the broth has cooled to room temperature, measure and pour into freezer bags.
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