Simple Chicken Stock

This is a simple process that produces both chicken stock and cooked chicken that can be used a thousand ways.

• 4 Chicken Breasts, Bone-In
• 2 Large Carrots cut in to chunks
• 2 Ribs Celery cut in to chunks
• 1 Small Onion cut in to chunks
• 2 Bay Leaves
• 2 Tbs. Coarse Salt
• 1 Tbs. Coarse Black Pepper

Place chicken breasts, vegetables and seasoning in a stock pot. Cover with cold water (7 to 8 Cups). Place over high heat and bring to a boil. Turn down the heat and simmer for 45 minutes to an hour.

Remove chicken and set aside to cool.

Stain broth into a separate container and refrigerate to cool.

Remove skin and bone from chicken breasts and shred the meat.

When broth has cooled completely skim the fat from the surface.

This should yield approximately 4 to 5 cups of cooked chicken and 6 to 7 cups of stock.

Both stock and chicken can be used immediately or frozen for up to 4 months.