Chicken Stock

Name: Chicken Stock
Cuisine: American
Ingredients: 1 whole chicken; 1 few Bay leaves; small handful of whole peppercorns; 1 T-ish parsely; 1 copped onion; 3 chopped carrots; 3 ribs of chopped celery; large pinch of red pepper flake; I had some left over raw Brussel sprouts, so threw them in too; 1 little olive oil

turnip_for_what @cook_4433237

Earth

I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation

turnip_for_what @cook_4433237

Earth

I throw one of these together every couple of weeks. Freezes in cubes and stores in zip lock bags easily for prepreparation

Saved

Ingredients

1whole chicken
1few Bay leaves
small handful of whole peppercorns
1T-ish parsely
1copped onion
3chopped carrots
3ribs of chopped celery
large pinch of red pepper flake
I had some left over raw Brussel sprouts, so threw them in too
1little olive oil

Saved

Steps

1

Heat the oil in a large stock pot on medium high. Sweat veggies for a few minutes
2

Put the chicken and everything else in the pot, cover with water
3

Bring to a boil, reduce to a simmer, cover, stop by now and then to skim fat and foam off the top
4

Cook for about an hour, remove the bird, strip the meat and set aside, put all the skin and bones back in the pot. Cook 2 more hours.
5

Strain through a seive or collander into a bowl. Toss the solids. You're done.
6

Options : put the broth in the fridge and skim off any fat solids, use the strained meat in soup later