Chicken Stock
Ingredients
The stock
-
1
whole
chicken carcass, picked mostly clean of meat
-
3
large
carrots, peeled and cut into large chunks
-
3
large
celery ribs, cut into large chunks
-
1
large
onion, cut into large chunks
-
8 to 12
cups
filtered water
-
1
tablespoon
white or apple cider vinegar (optional)
Equipment
-
1
unit
fine-mesh strainer
-
1
unit
cheesecloth (optional)
Instructions
- Combine the chicken carcass and vegetables in a large Dutch oven.
- Add enough water to mostly cover the carcass and vegetables, then add the vinegar.
- Bring the mixture to a simmer over medium-high heat, then reduce the heat to maintain a gentle simmer.
- Cook for 3 to 4 hours, skimming off any fat that rises to the surface.
- Once the stock has reduced by half to two-thirds, remove and discard the vegetables and bones with a slotted spoon.
- Strain the stock through a fine-mesh strainer and cheesecloth, if using, and transfer to mason jars for storage.
Nutrition Facts (estimated)
Servings
4 cups
Calories
43
Total fat
0g
Total carbohydrates
10g
Total protein
1g
Sodium
0mg
Cholesterol
0mg
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