Chicken Stock

Name: Chicken Stock
Total time: 180 min
Ingredients: 1 chicken carcass; carrots; 1 large white onion; green onion stocks; water

Serves 1

Serves 1

Directions

1Place the chicken carcass and any other chicken bones onto a rimmed baking sheet.
2Set your oven to broil and roast the bones until dark and delicious.
3While the bones roast, prepare your vegetables.
4Clean off the ends of the carrots and cut them into thirds.
5Clean off the ends of the onion, cut into fourths, and peel off the skin.
6Cut the green onion stocks into thirds.
7Once the bones are roasted, drop them into a large pot.
8Add in your prepped vegetables.
9Completely cover the ingredients in the pot with water.
10Place a lid on the pot and bring it to a boil.
11Once boiling, turn the heat down to a simmer and cover for 3 hours.
12Remove as much of the big pieces of solids as you can from the pot using a slotted spoon.
13Pour your stock through a fine mesh strainer into a large bowl.
14Ladle the chicken stock into a container for storage.

large potrimmed baking sheettongsslotted spoonfine mesh strainerladle

Serves 1

Serves 1

1Place the chicken carcass and any other chicken bones onto a rimmed baking sheet.
2Set your oven to broil and roast the bones until dark and delicious.
3While the bones roast, prepare your vegetables.
4Clean off the ends of the carrots and cut them into thirds.
5Clean off the ends of the onion, cut into fourths, and peel off the skin.
6Cut the green onion stocks into thirds.
7Once the bones are roasted, drop them into a large pot.
8Add in your prepped vegetables.
9Completely cover the ingredients in the pot with water.
10Place a lid on the pot and bring it to a boil.
11Once boiling, turn the heat down to a simmer and cover for 3 hours.
12Remove as much of the big pieces of solids as you can from the pot using a slotted spoon.
13Pour your stock through a fine mesh strainer into a large bowl.
14Ladle the chicken stock into a container for storage.