Description
Making chicken stock at home is simple and tastes way better than the stuff you can buy at the store. And it can be done with simple veggies you probably already have in your house!
Ingredients
Scale
- 1 Chicken carcass
- 3 Tbsp Olive Oil
- 1 Onion, quartered
- 2 whole Carrots, chunked
- 3 stalks Celery, chunked
- 2 quarts filtered Water
- 1 1/2 tsp Ground Pepper
- 1 tbsp Rosemary
- 1 tbsp Thyme
- Salt to taste
Instructions
- Preheat stock pot or dutch oven over medium high heat. Add olive oil. Saute onion in oil until starts to brown. Stir onions and continue to brown.
- Add in vegetables and brown carrots and celery. About 10 minutes. Add in chicken remnants.
- Top with filtered water and seasoning. Bring to boil. Cover and reduce to simmer. Simmer for 2-3 hours or until chicken parts have fallen apart and vegetables have become soft.
- Place a fine mesh strainer over a large bowl. Ladle stock into the strainer to remove the large materials.
- Add a double layer of cheesecloth to the strainer and strain stock again.
- Let stock rest and remove fat that floats to the top.
- Pour stock into air tight container and place in fridge. Use within 3-4 days or freeze up to three months.
- Use in your favorite soups or other recipes.