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Pioneer Woman Chicken Stock

Pioneer Woman Chicken Stock
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Pioneer Woman’s version of chicken stock focuses on slow simmering, natural flavors, and simple pantry staples. It’s budget-friendly, makes good use of leftover chicken bones, and can be stored for weeks in the freezer.

Ingredients

Scale

  • 1 whole chicken carcass (or 2–3 pounds of bones)

  • 3 carrots, roughly chopped

  • 3 celery stalks, roughly chopped

  • 2 onions, quartered

  • 1 garlic bulb, halved crosswise

  • 2 bay leaves

  • 1 small bunch fresh parsley

  • 1 teaspoon black peppercorns

  • 14–16 cups cold water

  • Salt, to taste

Instructions

Step 1: Prepare the chicken

Place the chicken carcass or bones into a large stockpot.

Step 2: Add vegetables and herbs

Toss in carrots, celery, onions, garlic, bay leaves, parsley, and peppercorns.

Step 3: Cover with water

Pour in cold water until bones and vegetables are submerged by 2 inches.

Step 4: Simmer gently

Bring to a boil, then lower the heat to a slow simmer. Skim off foam as needed.

Step 5: Cook long and slow

Simmer uncovered for 4–6 hours, adding water if necessary.

Step 6: Strain and cool

Remove solids, strain through a fine mesh sieve, and let cool.

Step 7: Store for later

Refrigerate for up to 4 days or freeze in portions for up to 3 months.

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-stock/