Chicken stock, thighs

IMG_4690

1/1

-2 chicken thighs(.75LB)

-2 to 4 qt. filtered water

-1/2 cup carrots

-5 peppercorns

-1/2 cup onion

*This is for those moments when your store or supplier doesn’t have any whole chickens that are clean of additives, etc.

*Best if using thighs with skin on and bone in.

1. Take your thighs and place them into your 3 quart pot. Chop up your carrots and onions if using and let those follow the thighs.

2. Add your water and bring to a boil. Once it starts to get close to a boil, get out a fine mesh strainer and skim off the white “foam” that comes to the top and discard. Don’t be upset if you don’t get it all, it’s just not beneficial to have in there.

3. After it comes to a boil, go ahead and turn the heat to low and let simmer for 1-2 hours.

4. Strain and remove chicken from bone once cool enough to handle, Enjoy!