Homemade Chicken Stock
A flavorful, clear stock made slowly with carcass, vegetables and a touch of ham bone. The perfect base for soups, rice dishes and stews.
- Total
- 135 min
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Easy
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Ingredients
Serves 8
- chicken carcass2
- chicken drumstick2
- ham bone1
- carrot2
- leek1
- onion1
- celery1
- turnip1
- water3.25 qt
- salt1 tsp
Method
- 1
Wash the chicken carcasses and chicken thighs and place them in a large pot along with the ham bone.
- 2
Cover with cold water and bring to a boil over high heat.
- 3
When it starts to boil, skim off the foam that rises to the surface with a slotted spoon.
- 4
Add the peeled carrot, leek, onion, celery and turnip in large pieces.
- 5
Lower the heat to the minimum and cook, partly covered, for 2 hours, skimming now and then.
- 6
Strain the stock through a fine sieve, salt to taste and let cool. Remove the fat from the surface if you like.
- 7
Divide into containers and keep in the fridge up to 4 days or freeze in portions. Use the meat from the thighs for croquettes.
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