#CookTheBox : Chicken Stock

Chicken Stock
by Michael Kult


  • Bones of one chicken
  • 2-3 Carrots chopped
  • 2-3 Celery stalks chopped
  • 1 Onion chopped
  • Oregano, Thyme, Rosemary as desired
  • Salt and Pepper


  1. Rinse bones and add everything to pot, bring to a slight boil then reduce heat to a simmer for 4-6 hours
  2. Strain liquid from pan and return to heat
  3. Simmer and reduce broth in half
  4. Adjust salt at this time
  5. Cool in ice bath and save for future use.