Chicken Stock
Tools
Recommended
- Cheese Cloth & Butcher’s Twine
- Hot Liquid Storage Container
- Ice Cube Tray
Ingredients
- Bones from 1 whole chicken - Such as a rotisserie chicken!
- 2 Gallon of Water (1 Gallon at a time)
- 1 Pint - Deli (Purple) Onion
- ½ Pint Deli Carrots
- ½ Pint Deli Celery
- Sachet of Bay Leaf, Thyme, Parsley Stems, Pepper, Leeks
Instructions
- Cover all chiken bones with 1 gallon of water in a stock pot
- Put on stove @ low heat until it comes to a simmer
- Pour off first round of cloudy water and recover with 1 gallon of fresh water
- Cook for 3.5 Hours
- Add Sachet & Mirepoix, cook for 30 more minutes
- Strain into container & cool down
Freeze in ice trays for a “bouillon” blasts.
Modifiers
Roasted Chicken Stock
Hard roast (high heat) chicken bones along with an optional quartered onion (with skin), carrots and celery for a darker, heartier broth.