Chicken Stock
Making homemade Chicken Stock is a highly nutritious, cost-effective, and zero-waste way to create a flavorful base for soups, stews and sauces. It is made by simmering chicken bones, connective tissue, and vegetables in water for several hours to extract flavor and collagen, resulting in a rich, sometimes gelatinous, liquid.
> 60min
Easy
Ingredients
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Directions
Remove the breast from the chicken. Keep only the skin, the wings, the thighs and the bones.
Chop the onions,
Grate the carrots and cut it into pieces.
Cut the celery into pieces.
Finely chop the garlic cloves.
Put everything in a large soup pot.
Bring to a boil, skim off any foam that rises to the surface.
Then reduce the heat and simmer for 3 hours. Cover.
Let it cool.
Strain through a sieve to remove all vegetables and seasonings, leaving only the broth.
Store it in the refrigerator for 3 to 4 days or in the freezer.
Use for your intended recipe (eg garlic soup, chicken soup).
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Can be consumed with…