Ingredients
3 bone-in chicken breasts, with breast removed and reserved for another dish
1 yellow onion, chopped
1 carrot, chopped
2 brown mushrooms, chopped
2-3 cloves garlic, chopped
2 cups of vegetable skins*
(*You can save the skins and unused ends from produce such as carrots, celery, onions, garlic, ginger, and herbs- or anything else else you think might be good. If you don’t plan to make a stock immediately, save them is a large ziplock in the freezer.)
Preparation
Combine all ingredients in a large stock pot with 10-12 cups of water. Bring to a boil. Reduce a simmer on low for 6-8 hours. Salt and pepper to taste. Strain the liquids and reserve*; discard all solids. (*I like to save some for immediate use, freeze a couple tubs of a cup or two for future soups, and pour the rest into ice cube trays to freeze. The frozen cubes of stock add great flavor to any grain cooked!)
