Low and Slow Chicken Stock
There is nothing more comforting than a pot of chicken stock simmering away all day long. And there is nothing more delicious and healthy than to make your own! I keep several quart containers in my freezer at all times - this is possible by freezing bones and carcarsses from whole roasted chickens and when I run out of room in the freezer, it's time to make stock. Endless possibilities, endless health benefits.
Servings: 5 quarts
Ingredients
- 4 lbs roasted chicken bones and carcass, meat picked off
- 6 quarts cold water
- 1 onion, peeled and cut into quarters
- 2 carrots, cut into a few large chunks
- 2 celery stalks, cut into a few large chunks, including leaves if possible
- a few sprigs of parsley optional
- 1 bay leaf
- 1 tbsp peppercorn
- 1 tbsp apple cider vinegar
Instructions
- Place chicken parts and cold water in a large stainless-steel stockpot. The water needs to cover the ingredients by about an inch. Bring to a boil over high heat.
- Once boiling, immediately turn down to the barest of simmers - one bubble here, one bubble there. Using a slotted spoon or or a small hand fine mesh strainer, skim off any foam. This helps keep the stock clear.
- Add the onion, carrots, celery, bay leaf, peppercorn and apple cider vinegar to the pot. Simmer, uncovered, for 4-5 hours. To keep the stock from getting cloudy, no stirring needed.
- Strain stock thorough fine mesh strainer set over a large bowl. Let cool until no longer warm and then pour into quart sized containers or mason jars. These can be refrigerated for a few days or frozen for up to 4 months. Makes about 4-5 quarts of stock.
Notes
* If bone broth is desired, simmering on low in a crockpot for 18-24 hrs makes a delicious, even more gelatinous broth. Just follow the same directions as above but add all ingredients to the crockpot at the same time, cover and let it simmer away.
*You can easily skim off the fat from the top after refrigerating or freezing/defrosting the stock.
*I try to keep a quart of bone broth in my refrigerator and drink it fairly regularly, especially during cold and flu season. I heat up a cup of broth, add a pinch of sea salt and squeeze half a lemon. Delicious!