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Everyone needs a good stock to cook with, and when you can make it yourself instead of getting it out of a can, thats a million times better!

So without further ado, this stock recipe comes from !

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This is just a freebie post. I began making my own stock about 2 years ago and now I have a solid recipe that I've modified which includes cinnamon sticks. This is just a VERY small amount to the batch that I made and froze away for the autumn months. Any future recipes I post that contain chicken stock will have this particular batch.

***A note on the chicken: you should use a whole chicken. I prefer to use any bones and meaty leftovers from a recently roasted chicken. This way you have dinner for one night and then use the leftovers to make this stock. The recipe below contains MOST of my ingredients, but not all of it. Add or remove to suit your personal style and what you cook it with.

Ingredients

1 Whole Chicken
1 yellow onion
2 or 3 carrots
2 or 3 celery sticks
2 or 3 bay leaves
1 tablespoon of whole black peppercorn
2 cinnamon sticks

In a stock pot, fill about 3/4 the pot, about 4 or 5 quarts. Cut the celery into halves or thirds, same for the carrots. Quarter the onion, do not throw away the peel. Put the chicken and all of the other ingredients into the pot and cover. Bring to a boil and then reduce to a gentle simmer. Simmer for about 4 hours, stirring occasionally.

Once finish, set aside to cool, skimming off any fat from the top. Once at room temperature, strain through a cheesecloth and sieve and then pour them into what ever individual containers you have. They will hold for months in the freezer. Equally long if you know how to properly can.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being