Ingredients

The following ingredients have 2 Servings
  • 3 lb Chicken bones (Roughly 2 whole carcases)
  • 4 whole white onions rough chopped
  • 2 whole carrots rough chopped
  • 2 individual stalks celery rough chopped
  • 1 clove garlic.
  • 5 litres COLD water
  • 2.5 Tbsp apple cider vinegar or 2 Tbsp tomato paste
  • 5 each peppercorns
  • 2 each bay leaves
  • Leftover parsley stems

Instruction

  • Roast the chicken bones in your oven at 375F until dark golden brown.
  • While the bones are roasting, rough chop your vegetables and saute them in the Stock Pot you will be using. Once the bones are roasted add them to this pot.
  • Add your peppercorns, bay leaves and optional parsley stems.
  • Cover the bones with the 5L of cold water and add your tomato paste or vinegar. Bring the pot to a simmer, but do not boil. Keep the heat on medium-low. Skim of any foam that may rise to the surface.
  • Simmer the chicken stock at a slow bubble for 4-6 hours or until the stock has a strong chicken flavour and does not taste watery.
  • Strain the stock from the bones and cool completely.
  • Skim any solidified fat solids, and use the stock as you desire in soups or sauces.