Chicken Stock

Chicken Stock

Chicken is a constant in my kitchen. I find myself eating this staple poultry in one form or another on a weekly basis. In the effort to not waste and maximize every ingredient that crosses the chopping block, making my own chicken stock has also become a weekly habit. I never thought having fresh stock on hand would be so convenient. It is a versatile ingredient; perfect for soup bases, de-glazing, quick gravies, simple sauces, and anything else where a little bit of moisture and savory flavor is needed. So whether oven-roasted, fried, braised, or store-bought rotisserie: the bones, skin, and carcass are given a second life in liquid form.

Makes 1 quart

1 chicken carcass (bones, skin, giblets, etc)
1 onion, peeled and cut in half
1 carrot, cut into large pieces
2 quarts water

1. Place the chicken carcass, onion, carrot, and water into a medium sized pot. Cover and bring to a boil, then reduce heat down to a low simmer and continue to cook for 3-4 hours until liquid has reduced by half. Stir occasionally and skim off any fat that foams up to the surface.
2. Pass the stock through a fine mesh strainer into another pot or heatproof bowl. Discard the carcass. Allow stock to cool, skim away any fat the rises to the surface.
3. Store stock in an airtight container in the refrigerator or store in freezer for future use.
4. Wasnโ€™t that easy? Youโ€™ll never need the canned stuff again!

* Gluten Free

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