Homemade Chicken Stock
Try this easy, nutrient-rich recipe for homemade chicken stock. Perfect for soups and sauces, it's packed with natural gelatin and minerals, enhancing both flavor and health. A must-try for wholesome cooking enthusiasts!
Servings: 3 quarts
Ingredients
- 2 chicken carcasses
- 1 onion peeled and chopped
- 2 carrots scrubbed clean and chopped
- 3 stalks celery with leafy tops, chopped
- 6 cloves garlic peeled and cut in half
- 1 tbsp whole black peppercorns
- water to cover, about 15-20 cups
- 1/2 cup apple cider vinegar helps to draw the minerals out of the bones and into the stock
- 1 bunch parsley rinsed
- salt to taste
Directions:
Instructions
- Put all your ingredients (except for the parsley) into a large stock pot and bring to a boil. Skim off all of the foam that has risen to the top.
- Reduce heat to simmer and continue to periodically skim off the foam, if necessary.
- Simmer for at least two hours or as long as overnight (I usually simmer mine for about 8 hours). The longer you simmer it, the more flavorful it will be, but keep in mind that it will reduce and you will end up with less.
- Ten minutes before it has finished cooking, add the parsley (you can leave it in the bundle, rubber band and all).
- When it has finished cooking, allow to cool a bit and then sample your broth. Add sea salt to taste. Strain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off, if you like.
- Your stock is now ready for use or you can package it up and put it in the the freezer (I store mine in quart sized plastic containers).