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Basic Chicken Stock - Thailand 1 Dollar Meals
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Basic Chicken Stock

This recipe is assuming you are using a raw chicken carcass and wing tips.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Cuisine American
Servings 0

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.