Easy homemade Chicken Stock recipe

Begin by peeling the potatoes, carrots, and onion. Wash the leek and potatoes thoroughly under running water. For the chicken, remove the skin to reduce fat.

In a regular pot or pressure cooker, place a couple of potatoes, a couple of carrots, a piece of leek, an onion, a handful of green beans, and a few sprigs of parsley.

Next, add the chicken carcasses, thigh, and white ham bones to the pot. Ensure that all the ingredients are covered with water. Initially, set the heat to high to allow impurities to rise to the surface. Use a ladle to remove these impurities.

Cover the pot and cook for 1 hour and 30 minutes, or if you are using a pressure cooker, cook for 20 minutes after the spout comes out.

Strain the broth into a large bowl to remove any solid ingredients. Allow the broth to cool down to room temperature, and then transfer it to the refrigerator. As the broth cools, the remaining fat will rise to the surface and solidify, making it easy to remove.

To store the broth, you have two options: the refrigerator or the freezer. In the refrigerator, the broth will remain fresh for 3-4 days. Alternatively, you can use zip bags for freezing. After pouring the broth into the bag, remove any excess air and seal it completely.