Homemade Chicken Stock
Never throw out chicken bones and vegetable scraps again! Make this delicious homemade chicken stock to add nutrition and flavor to all of your dishes.
Equipment
- 1 6 quart cast iron dutch oven
- 1 Colander
Ingredients
- 1 whole Chicken Carcass - Have the meat more or less removed from the bones but leave the joints and connective tissue.
- Chicken Skins - This isn't completely necessary but there is a lot of great collagen and fat that comes out of the skin.
- Pan Drippings - I usually boil water and pour it on to my roasting pan and scrape up the drippings with a spatula. Then I pour everything into my stock pot.
- Onion scraps - tops and bottoms of 2-3 onions. You can also simply rough chop 1 whole onion instead.
- 3 Celery stalks
- 3 Large Carrots
- 2 Bay Leafs
- 1 tbsp Peppercorns
- 3 cloves Garlic
- Herbs to taste
- 2 tbsp Apple Cider Vinegar
- 1/2 Lemon
- Salt and pepper to taste
Instructions
- Put chicken carcass, skin, and drippings into your stock pot.
- Add vegetables, herbs, and spices.
- Add filtered water until the bones are just covered with water.
- Add apple cider vinegar.
- Turn the burner on low and let simmer for up to 48 hours, topping with water to keep the bones covered.
- After the stock is done, let cool and run through a colander to remove the bones and vegetable scraps. You can run the stock through some cheese cloth if you want to get all of the small solids out. It isn't necessary though, especially if you plan to use the stock the following day for soup or pot pies.
Tried this recipe?Let us know how it was!