Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free Recipe

Name: Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roast chicken carcass, bones and skin; 1 carrot; 1 onion; 1 leek; 1 tsp chopped parsley; 3/4 tsp salt; 1/2 tsp sugar; 1/4 tsp celery salt; 1/4 tsp white pepper; 3000 ml cold water

Servings: persons

1
Put the chicken bones and skin in a stockpot or large saucepan
2
Add the vegetables - peel and quarter the onion, halve the carrot and leek
3
Add the seasonings then add enough cold water to cover everything and extra, I use 3000mls
4
Put the lid on the pot and bring to the boil
5
As soon as it starts boiling remove the lid and turn the heat down to a bare simmer
6
Let it be for at least 4 hours.
7
I like to leave mine for 5 to concentrate the flavours a bit more
8
Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot
9
Let it cool then chill overnight in the fridge.
10
Skim the fat from the top in the morning
11
Store in the fridge or freeze for another day

kcal

Calories

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Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 roast chicken carcass, bones and skin, 1 carrot, 1 onion, 1 leek, and more.

Yes, Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free 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.

Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free

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