Description
This chicken stock is packed with irresistible flavor from simple ingredients that provide a healthy base for soups and sauces, perfect for any comfort meal.
Ingredients
Scale
- about 1 kg/2.2lbs of chicken carcasses (about 2 roast chickens, meat removed so only bones and skin remain)
- 2 yellow onions, unpeeled, root end trimmed and cut in quarters
- 2 celery stalks, cut in pieces
- 1 carrot, scrubbed clean, stem end trimmed, and cut in pieces
- 1 head garlic, root end trimmed to expose cloves
- 1 tbsp apple cider vinegar
- a small bunch of fresh parsley (about 5-7 sprigs)
- a small bunch of fresh thyme (about 8-10 sprigs)
- 1 tsp whole black peppercorns
- 2-4 whole cloves (optional)
- 1 tbsp kosher salt (or to taste)
Instructions
- Combine all ingredients in a large stock pot or a large pasta pot with a straining insert.
- Cover with 12 cups of cold water and bring to a boil over medium-high heat.
- Reduce heat to low and simmer gently, partially covered, until reduced by 1/3 (about 3 hours).
- Strain the stock by pouring it through a colander into a large bowl or by lifting out the insert if using a pasta pot.
- Discard the solids and allow the stock to cool.
- Chill the broth overnight to let the fat rise to the surface and solidify.
- Scrape off the hardened fat and discard it. Adjust salt to taste.
- Use immediately or store in jars in the fridge for up to 5 days, or freeze in airtight containers for up to 3 months.
Notes
Use roasted chicken carcasses for an even more flavorful stock.
Chilling overnight makes it easier to remove the excess fat from the stock.
Feel free to add other vegetables or herbs for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg