Basic Chicken Stock
This recipe is assuming you are using a raw chicken carcass and wing tips.
Ingredients
- 1 chicken carcass, wing tips, neck, feet included
- celery, chopped large plus tops
- carrot, chopped large
- onion, chopped large
- fresh parsley
- black peppercorns, to taste
- salt, to taste, up to you
Instructions
- Chop the chicken carcass into about 2-3 inch pieces.
- In a large stock pot, heat a splash of olive oil, then add the carcass pieces, neck, feet, cook to just brown them, this brings out some flavor.
- When the carcass pieces are browned, add some celery, carrot, onion to the pot as well as a some black peppercorns, and a pinch of salt. Add water to the pot to cover the chicken and vegetables by about 2 inches. Set to a simmer.
- Simmer for 4-6 hours, skimming off any foam at the top. Add water as needed to keep it above the chicken.
- Remove the bones and vegetable pieces and discard, and pour this through a strainer lined with cheesecloth to remove any solids.
- Pour the liquid into jars, let cool to room temp, and you can store this for up to 3 days. Use as needed in other recipes.
Notes
Low cost.
Variant, use the bones, and skin from the picky eaters, and add to a pot, omit the browning part and just follow the rest of the recipe.
Been making this for many years.
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