Homemade Chicken stock from scratch

Name: How to cook Homemade Chicken stock from scratch - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Makes 1.5 litres
Cuisine: Us

Introduce

Chef :

Dominique Solomon

Homemade Chicken stock from scratch

Don’t discard that roasted or cooked chicken carcass once you’re done eating the meat. Put it in a bag and freeze until you’re ready to make your very own stock! I roast or buy roast chicken but never through the carcass away, knowing I can have the option to make my own stock. It’s super easy, but takes time(like all good things). Once done, let cool, and freeze in sizeable portions to cook with, make stews, sauces and even soups. This stuff is liquid gold! 😋

Ingredient

Food ration :

Makes 1.5 litres

Cooking time :

2-3 hours

whole chicken carcasses

medium sized carrots, roughly chopped

medium sized celery sticks, roughly chopped

2 sprigs

Thyme

2 sprigs

sage

whole cloves garlic

2 litres

water or enough that it covers everything in the pot

large red or brown onion

Cooking instructions

* Step 1

Add all dry ingredients in a large stock or soup pot and bring to a sizzle for 2 minutes, to enhance the flavour of the ingredients.

* Step 2

Add water and bring to a simmer over a low - medium heat for 2-3 hours. This can also be done overnight in a slow cooker on a low temperature or all day if you have the time. Low and slow is best 👌🏽

* Step 3

Take off the heat, and strain the stock into containers. Let cool completely then refrigerate for up to 1 week or freeze indefinitely. This way you always have stock on the ready! :)