🍗Chicken Stock
by Ben Silver (@Ben Silver)
Nutrition and dietary information is automatically estimated and may contain errors. Not a substitute for professional dietary advice. Always verify ingredients if you have allergies or restrictions.
Ingredients
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- 3Chicken Carcus((optionaly rough chop))
- 3Chicken Skin((optional))
- 0.99onion(rough chop)
- 2.01celary(rough chop)
- 0.99carrot (peeled)(rough chop)
- 18Black Pepercorns
- 3Bay Leaf(Optional)
- 3Parsley Sprig(Optional)
Instructions
- 1Use raw chicken carcus for a light stock or roast it on a baking rack, on a foil lined baking sheet, rubbed in olive oil, at 425F for 45 minutes first for a dark stock.
- 2Put all ingredients in the biggest pot you have and cover over with 2in of water.
- 3Heat on high until boiling then reduce to a bare simmer.
- 4Skim scum, then continue to do this at various times throughout. More towards the beggining and less towards the end.
- 5Let simmer for 2 hours.
- 6Strain out solids.
- 7skim off fat, leave to cool, then jar, leaving 1-2in of empty space below top on a straight jar and below shoulder on a shouldered jar.
- 8Freeze for up to 3-6 months. (date the jar so you know)
*5% or less is a little, 15% or more is a lot
*5% ou moins c'est peu, 15% ou plus c'est beaucoup
Nutrition values are AI-estimated and may not be exact. See disclaimer below.
Sources
Disclaimer
Nutritional information, ingredients, and dietary data displayed on this site are generated or estimated using artificial intelligence. While we strive for accuracy, these values may contain errors and should not be considered a substitute for verified nutritional data. If you have food allergies, intolerances, or any medical or dietary condition, please verify all information independently before consuming any food based on data shown here. This site is not a medical or dietary authority and assumes no liability for inaccuracies. Always consult a qualified healthcare professional for advice regarding your diet.