Servings: vary
Total Time: varies
Ingredients
- One chicken carcass with meat pulled off the bone
- vegetables or vegetable scraps
- water
- optional salt
- optional black peppercorns
Making your own chicken stock is surprisingly simple and adds a deep, rich flavor that can’t be boxed up.
Directions
Place chicken carcass into a large pot with a lid. Add vegetables or vegetable scraps. Add salt and black peppercorns, if desired. Add water (just enough to cover the carcass) and cook on low heat for at least four hours, up to eight hours. Strain stock using a colander over a bowl and store in the refrigerator or freezer.
Alternate cooking methods: Stock can be made in an Instant Pot® (45–60 minutes plus a natural release) or a slow cooker (8–12 hours on low or 4–6 hours on high).
Nutrition
varies
More chicken stock information here.