Homemade Chicken Stock
From elgourmand2 8 years agoIngredients
- • 1 chicken carcass, broken into chunks to easily fit in your pot - can be raw chicken bones but this is a great way to use the bones after you roast a chicken shopping list
- • 1 medium onion, quartered. shopping list
- • 1 celery stalk, roughly chopped shopping list
- • 1 carrot, roughly chopped shopping list
- • 4-6 cloves of garlic, mashed. shopping list
- • ½ teaspoon peppercorns. shopping list
- • Optional: ½ tsp. Rosemary, a few sage leaves, a few sprigs of thyme shopping list
How to make it
- 1. Put all ingredients in a large pot or your slow cooker and cover with water till the bones are 2-3 inches under water.
- 2. Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don't want it to boil as it will make the stock look dirty. It won't affect the taste but it won't look as nice and clear.
- 3. Continue to simmer gently, uncovered, for about 4 hours. A Crock Pot on low for eight hours works great.
- 4. Remove from heat and strain though a colander into a large bowl. Place a fine mesh sieve or cheese cloth over another bowl and strain once more to remove any small particles. Season to taste with sea salt.
- 5. Store in covered containers in your fridge for up to 3 days or freeze for longer storage.
- For beef or lamb stock just sub chicken bones for beef or lamb bones.
- For veggie stock, omit bones and increase veggie quantities to suit.
- To de-grease any broth, put it in the fridge over night and skim the fat off the top of the broth.
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