Chicken Stock Using Boneless Breasts

Ingredients

• 6 Chicken (med-large) Breasts
• 2 Medium Onions (yellow or white)
• 6 Celery stalks (including leaves)
• 4 Large Carrots, Peeled
• 6-7 Garlic Cloves
• 16 Cups of Water
• 2 tbsp Black Peppercorns
• 1-2 tbsp Salt (I use sea salt)
• 1 tsp Rosemary
• 1 tsp Thyme (hey, have you got the thyme? bahahahaha!……ok, fine, bad joke :p )
• 4 Bay leaves
• Parsley (if you have fresh, use that, a pretty good handful…I didn’t have any, so I just used the rest of the dried parsley.)

Steps

1. Chop onions, celery and carrots into large chunks, about 2 inch sections.

2. Peel and smash garlic (turn a large knife flat to smash).

3. In a large stock pot, add chicken breasts, chopped veggies & garlic, and water.

4. Add peppercorns, salt, rosemary, thyme, parsley & bay leaves.

5. Bring contents to a boil, then turn down heat to a simmer.

6. Simmer for 1 1/2 to 2 hours.

7. Carefully remove cooked chicken breasts & set aside.

8. Place a strainer over/in a large bowl, carefully strain broth to remove the cooked veggies and discard cooked veggies.