Recipe: Chicken Stock
A simple and wholesome homemade chicken stock made from leftover roast chicken carcass and fresh vegetables. Perfect for soups, stews, sauces, and more. This recipe allows you to control the ingredients, avoiding unnecessary additives and preservatives found in store-bought versions.
Servings: 10 cups
Calories: 15kcal
Cost: $5
Equipment
- Large Pot
- Strainer
- Spoon
- Storage Containers
Ingredients
- Left over roast chicken carcass
- 2 carrots
- 2 onions
- 2 sticks celery
- 2 bay leaves
Instructions
- Prepare the Ingredients:Start by breaking up the leftover roast chicken carcass and placing it in your largest pot. This forms the base of your flavorful stock.
- Add the Vegetables:Roughly chop the carrots, onions, and celery. There's no need to peel them as the skins will add extra nutrients and depth of flavor to your stock.
- Combine and Boil:Add the chopped vegetables and bay leaves to the pot. Fill the pot with water until it's almost full. Bring the mixture to a boil.
- Simmer the Stock:Once the stock reaches a boil, reduce the heat to a simmer. Let it simmer for three to four hours. During this time, skim the top occasionally with a spoon to remove any residue that rises to the surface.
- Maintain and Adjust:Keep an eye on the water level, adding more as necessary to ensure the ingredients stay submerged. This helps extract all the flavors and nutrients.
- Strain and Cool:After simmering, strain the mixture to separate the liquid stock from the bones and vegetable remains. Discard the solids. Quickly cool the stock by placing the pot in a sink of cold water.
- Store the Stock:Once cooled, separate the stock into individual portions and store them in airtight containers. Freeze the portions for future use, ensuring you always have homemade stock on hand.