Easy Homemade Chicken Stock Recipe
Chicken stock is not hard to make and it creates a perfect base for endless soup variations. This is a page contains an easy homemade chicken stock recipe
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I never throw out the scraps and bones from my roast chickens. I always turn them into a delicious, hearty chicken stock. This tastes so much better than canned or boxed broth, and also ends up being way cheaper!
- 1 chicken carcass with some meat left on the bones
- cold water
- 1 onion, chopped
- 2 cloves of garlic, sliced
- 2 large carrots, peeled and sliced
- 2 ribs celery, sliced
- 1/2 a bunch of parsley, chopped
- Salt and black pepper to taste
- Break up the chicken carcass into smaller portions. In a large pot over medium-high heat, place the chicken parts, onion, garlic, carrots, celery, parsley salt, pepper. Add enough water to cover the chicken.
- Bring the water to a boil and then reduce heat to a slow simmer. Do not cover the pot. Let simmer for 60 to 90 minutes. The longer it goes, the richer the flavour.
- Remove from heat and carefully strain the stock through a mesh sieve. The chicken stock can be refrigerated up to 3 days. If you won't be using it in 3 days, put it in the freezer until ready to use.
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