Homemade Chicken Stock

Name: Homemade Chicken Stock
Cuisine: American
Ingredients: 2 roasted chicken carcasses that you made previously, most of the meat removed (if the carcasses are frozen there is no need to thaw them); 1 white or yellow onion, halved; 2 carrots, halved; 2 stalks celery, with leaves if possible, halved; 1 lemon, halved; 1 entire bulb of garlic, cut in half horizontally; 2 dried bay leaves; Large bunch fresh thyme; 3-4 sprigs fresh rosemary; 3-4 sprigs fresh sage; Small handful whole peppercorns; to taste Salt; 2 Tbsp Apple cider vinegar

allyfranco @cook_14557628

I love this so much, that I will roast chicken just so I can make the stock! It takes multiple days to do this right, but trust me it’s worth it.

allyfranco @cook_14557628

I love this so much, that I will roast chicken just so I can make the stock! It takes multiple days to do this right, but trust me it’s worth it.

Saved

Ingredients

2roasted chicken carcasses that you made previously, most of the meat removed (if the carcasses are frozen there is no need to thaw them)
1white or yellow onion, halved
2carrots, halved
2 stalkscelery, with leaves if possible, halved
1lemon, halved
1entire bulb of garlic, cut in half horizontally
2dried bay leaves
Large bunch fresh thyme
3-4 sprigsfresh rosemary
3-4 sprigsfresh sage
Small handful whole peppercorns
to tasteSalt
2 TbspApple cider vinegar

Saved

Steps

1

In a large pot, cover the chicken carcasses to an inch above with water.
2

Add all other ingredients to pot, nestled around the chicken.
3

Bring contents of pot to a simmer. It’s important to gently simmer the stock and not boil. If the stock boils too hard it will become cloudy.
4

Simmer gently for 4 hours. Let it cool slightly, then pull out the large solids and pour through a mesh strainer to remove the small solids.
5

Cool completely and refrigerate overnight. As the stock cools, the fat will rise to the top and can be skimmed off before using.