With chicken stock, all you need arethe bones and carcass of a chicken, some onions, celery, carrots and some fresh herbs. If you’ve decided to grow your own herbs, then making stock got even easier by adding some fresh thyme, garlic, dill and parsley.
- Bones and carcass of chicken
- 2 onions chopped
- 3-4 stalks of celery chopped (plus add some of the celery leaves if you have them in - celery leaves are amazing for flavor)
- 2 carrots chopped
- 2 bay leaves
- 4 sprigs of fresh thyme
- 6-8 sprigs of parsley
Cut up your carcass into pieces (if not done already).
Stick the carcass in a stock pot (oh, that’s why it’s called that :D) and cover with water.Add in vegetables and herbs.Bring it to a boil over high heat and then reduce to maintain a simmer. Skim off any foam.
Simmer for 4 hours.
Strain the stock by placing a colander over a large bowl. To get out as much liquid as possible, push down on the solids. Let the stock cool and refrigerate up to a week. After refrigerating overnight, you can remove the layer of fat that rises to the surface of the stock. You can freeze stock if you don’t plan on using all of it within a week.
Note that it’s best not to salt and pepper stock as you make it, so that you don’t have to worry about adding it to a recipe that already has salt in it. If needed, salt can be added when you use the stock.
Calories: 19kcal | Carbohydrates: 4g | Sodium: 23mg | Potassium: 127mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2615IU | Vitamin C: 3.4mg | Calcium: 17mg | Iron: 0.1mg