Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free
Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free

Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, vickys homemade chicken stock, gluten, dairy, egg & soy-free. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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To begin with this recipe, we must first prepare a few ingredients. You can cook vickys homemade chicken stock, gluten, dairy, egg & soy-free using 12 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free:
  1. Take 2000 g (4 lbs) roast chicken carcass - bones and skin (approx 2 large chickens)
  2. Take 1 large onion, chopped
  3. Take 1 carrot, chopped
  4. Take 1 leek, chopped
  5. Take 1 palmful fresh parsley leaves
  6. Get 1 palmful fresh rosemary sprigs
  7. Prepare 1 tsp mixed peppercorns
  8. Take 2 bay leaves
  9. Prepare 3/4 tsp salt
  10. Take 1/2 tsp sugar
  11. Get 1/4 tsp celery salt
  12. Take 3000 ml cold water

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Instructions to make Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free:
  1. Put the chicken bones and skin in a stockpot or large saucepan and add the chopped vegetables
  2. Add the seasonings then add enough cold water to cover everything, I use 3000ml - 3500ml. A good, flavoursome stock ratio is 3:2 water to bones measured by weight
  3. Put the lid on the pot and bring to the boil
  4. As soon as it starts boiling remove the lid and turn the heat down to a bare simmer
  5. Let it be for at least 4 hours. I like to leave mine for up to 8 hours concentrate the flavours a bit more
  6. Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot
  7. Let it cool then chill overnight in the fridge. Skim the fat from the top in the morning
  8. Store in the fridge if using promptly or divide and freeze some for your soup base on another day

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