Easiest Way to Make Perfect Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free
Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free.
You can cook Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free
- It’s of roast chicken carcass – bones and skin (approx 2 large chickens).
- You need of large onion, chopped.
- Prepare of carrot, chopped.
- It’s of leek, chopped.
- It’s of palmful fresh parsley leaves.
- Prepare of palmful fresh rosemary sprigs.
- It’s of mixed peppercorns.
- You need of bay leaves.
- It’s of salt.
- It’s of sugar.
- It’s of celery salt.
- You need of cold water.
Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free step by step
- Put the chicken bones and skin in a stockpot or large saucepan and add the chopped vegetables.
- Add the seasonings then add enough cold water to cover everything, I use 3000ml – 3500ml. A good, flavoursome stock ratio is 3:2 water to bones measured by weight.
- Put the lid on the pot and bring to the boil.
- As soon as it starts boiling remove the lid and turn the heat down to a bare simmer.
- Let it be for at least 4 hours. I like to leave mine for up to 8 hours concentrate the flavours a bit more.
- Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot.
- Let it cool then chill overnight in the fridge. Skim the fat from the top in the morning.
- Store in the fridge if using promptly or divide and freeze some for your soup base on another day.
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