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Export 10 ingredients for grocery delivery
Step 1
Preheat a large pot over medium-high heat, add some canola oil, and add chicken. Sear on both sides until chicken skin is golden brown.
Step 2
Add vegetables, herbs, peppercorns, salt, and water. Bring mixture to boil, lower heat to low, cover with a lid loosely, and cook for about 2 hours. Take the lid off and cook uncovered for another 2 hours.
Step 3
Pour the stock through a fine strainer and let the chicken and vegetables sit in the strainer, over the pot, for 10-15 minutes so that all the liquid comes out.
Step 4
Separate chicken meat from bones and skin and save it to be used in soup. Discard the vegetables and herbs.
Step 5
Store homemade chicken stock in the refrigerator, in glass jars with a lid. In the refrigerator, homemade stock will last for up to 3 days. I always recommend using the stock within a day or two or freeze it.Homemade stock, not matter beef, chicken, or vegetable, does NOT have a long shelf life. So use it relatively soon or freeze it!
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