3 Celery Stalks, cut into pieces
3 Carrots, cut into pieces
1 Large onion, cut into quarters
2 Bay Leaves
Small bunch of fresh parsley
Small bunch of fresh thyme
A couple of sprigs of fresh rosemary
1 Tbsp. Black peppercorns
12 – 14 Cups of water
1 Tbsp. of Kosher Salt
½ Tbsp. freshly ground black pepper
1. Fill a large stockpot with all the ingredients. Fill with enough water to cover everything.
NOTE: Never throw away the carcass from your store bought rotisserie chicken or that chicken you roasted yourself. My Roasted Lemon and Herb Chicken recipe will yield a great carcass to make this stock. You’ll get two recipes from that one chicken and who knows how many sandwiches, salads and soups!
This is easy to make and by just putting all of this in a pot (use any herbs, onions, garlic, etc. that you have on hand) with water, you get a fabulous stock for future soups, stews, gravy and sauce recipes. Once you start making your own stock, there is no going back.