Chicken Stock
Homemade Chicken Stock from Carcass With this recipe we can get a delicious, very nutritious homemade chicken stock. This is a method used in most restaurants that is why I am bringing this chicken stock recipe today. You can cook a batch of it and freeze it in plastic bags, and have it ready for your soups or sauces. You can also pour the chicken stock in your ice trays and use each little square of chicken stock when needed.
Equipment
- 1 stock pot
Ingredients
- 8 cups of water
- Chicken bones backs, necks, carcasses, and/or tights or wings
- 2 tablespoons of grape seed oil
- 1 Yellow onion
- 2 carrots
- 2 Celery sticks
- 3 Garlic cloves
- 3 Bay leaves
- 2 tablespoons dry thyme or one sprig fresh thyme
- Salt
Instructions
- CHOP onion coarsely
- CHOP celery coarsely
- PEEL and CUT carrots in pieces of about 1 inch
- CRUSHED garlic
- HEAT the oil over medium heat in a 7 -8 quart stock pot
- ADD the onion and cook until transparent
- ADD garlic and continue cooking
- ADD carrot and celery
- COOK these vegetables, stirring frequently until they are soft and, about 8 -10 minutes.
- ADD the water, thyme and bay leaves and bring to a boil.
- ADD the chicken bones and bring to a boil, then turn the heat to low
- SIMMER for about 2½ to 3 hours. Keep adding water as needed
- SKIM the white foam from the top of the stock.
- REMOVE from heat and let cool down completely
- STRAIN the stock through a fine-mesh sieve, discarding the solids
- PACK in individual plastic bags or ice trays and don’t forget to add the date to them. You can freeze for up to 2 months.