Cook The Book: Easy Chicken Stock – a delicious recipe with chicken carcass, onion, carrots, bay leaves, black peppercorns, tomato paste. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Break the chicken carcass into pieces. Put the chicken and any leftovers in a 3-quart ovenproof saucepan and add water to cover. You will need about 6 cups.
2
If cooking the stock on the stove top, put the pan, uncovered, on a back burner on low for a few hours. The surface of the water should be still, but the pot should be too hot to hold your hand to.
3
If cooking the stock in the oven, put the pan, uncovered, in an oven preheated to 180u00b0 to 200u00b0F and cook for at least 4 hours or as long as 12 hours. (I simply put the pan in the oven and cook the stock overnight).
4
Add the remaining ingredients, bring the stock back to temperature over high heat, then reduce the heat to low or return the pan to the oven. Cook for 1 hour longer.
5
Strain the stock through a fine-mesh strainer or, better still, through cheesecloth/muslin or a kitchen cloth. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.
73
kcal
Calories
1
g
Fat
7
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 roasted chicken carcass (and any leftover pieces or bones that have not been dispatched), 1 large onion, 2 carrots, 2 bay leaves, and more.
Yes, Cook The Book: Easy Chicken Stock falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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