Homemade Chicken Stock
2 tbsp. safflower oil (or your favorite)
2 tsp. minced garlic
1 whole clove of garlic (not the entire head)
1 c. of diced carrots
1 c. diced onion
1 c. diced celery
2 celery stalks washed and cut in half
2 Large Chicken breast halves (bone in and skin removed)
(you can also use a whole chicken if you prefer)
5-6 quarts of water
2 tsp. thyme
2 tsp. parsley
1 tsp. pepper corns
Sauté onion and garlic in stock pot over med.-low heat until translucent.
Add chicken and brown the outside, (this creates a darker more flavorful stock).
Add all other ingredients and cook covered on medium heat for at least 3 hours.
Remove the chicken for a later use and strain stock if you do not want the veggies.
Do not allow the chicken stock to cool on the counter, this can cause bacteria to grow.
Immediately freeze or refrigerate!
My Homemade Chicken Stock Came to About 54mg of sodium per cup.
(If you add extra salt to the stock liquid at any point this will raise the sodium level).