Chicken Stock Using Boneless Breasts

Adapted from https://thesweetlifebysuzi.wordpress.com/2013/02/05/no-bones-about-it-making-chicken-stock-using-boneless-breasts/

tags: chicken

Servings: Yields about 16 cups of broth.

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.