Chicken Stock

What you’ll need:

  • A large Pot that has a lid (I use a wok, mostly so I can call it “Stock in a Wok”)
  • Chicken Carcass/Leftovers (bones, skin, pretty much anything you didnt eat)
  • Salt/Pepper
  • 1 Onion (2 if it was large chicken)
  • 1 Carrot (2 if it was a large chicken)
  • 1 Parsnip (optional, I’ve often made it without)
  • 1/4 Cup (60ml) Cider Vinegar

What to do:

  • Add  the chicken carcass to a large pot
  • Chop/peel veggies as needed. Cut the onions in half and the carrots/parsnips into 2-3 pieces (depending on their size) and add to the pot
  • Fill the pot with cold water until the chicken is covered
  • Add a dash of salt/pepper
  • Add the cider vinegar, cover and leave to sit for approx 1 hour
  • Remove the lid, turn on the heat on the hob and bring to boil
  • Once the water is boiling, reduce the heat to a gentle simmer and cover
  • Leave to simmer for 1 hour 30 minutes
  • Turn off the heat and remove the chicken and veggies
  • skim/remove the fat from your stock
  • And you’re done! Go forth and make soup!

(once cooled you can also freeze it if you dont plan to use it right away!)