Guilt Free Chicken Stock
Lately I just make chicken stock whenever I feel like it, without worrying too much about exact measurements. This is the latest batch :)
- Prep time
- 15 min
- Cook time
- 1 hr 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2-4 lbs. chicken bones or chicken carcasses
- 2-3 onions
- 3-4 carrots
- 1/2 bunch cilantro
- crushed black peppercorns
- 1-2 gallons cold water
- celery
- parsley
- thyme
- bay leaves
- chicken feet
Instructions
- 1
Give the onions and carrots a rough chop and cook them in a glug of oil over medium heat.
- 2
When the onion is starting to brown add the remaining ingredients. For this batch that meant: chicken carcass, 1/2 bunch cilantro, some crushed peppercorns, and 2 gallons cold water.
- 3
Bring this mixture to a boil. You can skim off and discard any foam that rises to the surface. Once boiling reduce heat to a simmer, cover, and let cook for 1-2 hours. (This batch simmered for 90 minutes.)
- 4
Set aside to cool, then send it all through a fine mesh sieve. Portion your stock into Mason jars or tupperware containers. I usually put some in the fridge where it will keep for a few days, and put the rest in the freezer where it will keep for months.
- 5
Note: at it cools the fat will rise to the surface and solidify. You are welcome to scrape off and discard as much of it as you want. Lately I keep most of it as it does wonders for flavor :)