Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free

Source : Put The Chicken Bones And Skin In A Stockpot Or Large Saucepan And Add The Chopped Vegetablesadd The Seasonings Then Add Enough Cold Water To Cover Ever...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : February 12, 2022

Step:

  1. Put the chicken bones and skin in a stockpot or large saucepan and add the chopped vegetables

  2. Add the seasonings then add enough cold water to cover everything, I use 3000ml - 3500ml. A good, flavoursome stock ratio is 3:2 water to bones measured by weight

    Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free recipe step 2 photo
  3. Put the lid on the pot and bring to the boil

  4. As soon as it starts boiling remove the lid and turn the heat down to a bare simmer

  5. Let it be for at least 4 hours. I like to leave mine for up to 8 hours concentrate the flavours a bit more

  6. Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot

    Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free recipe step 6 photo
  7. Let it cool then chill overnight in the fridge. Skim the fat from the top in the morning

    Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free recipe step 7 photo
  8. Store in the fridge if using promptly or divide and freeze some for your soup base on another day


Ingredients

  1. 2000 g (4 lbs) roast chicken carcass - bones and skin (approx 2 large chickens)
  2. 1 large onion, chopped
  3. 1 carrot, chopped
  4. 1 leek, chopped
  5. 1 palmful fresh parsley leaves
  6. 1 palmful fresh rosemary sprigs
  7. 1 tsp mixed peppercorns
  8. 2 bay leaves
  9. 3/4 tsp salt
  10. 1/2 tsp sugar
  11. 1/4 tsp celery salt
  12. 3000 ml cold water

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