Chicken Stock
Use as a base for soups, stews or strain and use it as chicken broth, this stock is packed with nutrition and flavor.
INGREDIENTS:
4 quarts cold filtered water
1 leftover roasted chicken carcass, plus a few chicken feet
¼ cup apple cider vinegar
1 large onion
3 carrots, peeled
2 celery stalks
1 tbsp black peppercorns
2 bay leaves
INSTRUCTIONS:
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Fill a large stockpot with the cold water and add the chicken carcasses and vinegar. Allow to sit for 30 minutes, then bring to a boil and skim off any scum that comes to the surface.
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Add the whole onion, carrots, celery (no need to chop them), peppercorns, and bay leaves, reduce the heat to a very low simmer, and cover. The longer you cook the stock, the richer it will be. I usually start mine early in the morning and turn off the heat at the end of the day, just before I go to bed. After you’ve turned off the heat, allow it to cool on the counter for about 1 hour.
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Strain the stock (through a cheesecloth-lined strainer for a clearer product) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
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When the stock is fully cooled, skim off and discard the fat that has risen to the top. Ladle the stock into freezer-safe containers. Label, date, and store in the freezer until you’re ready to use it.
NOTE: The longer you cook the stock, the more water will evaporate and the smaller the yield will be. You can also make stock with a whole raw chicken using this same process. To make in an Instant Pot, simply fill your pot with all of the ingredients before filling ¾ full with water. Set on “manual” for 90 - 120 minutes, the longer, the better! Strain when done.
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