Chicken Stock
This chicken stock is perfect for giving a new purpose to your chicken leftovers. It is very easy to make, and you can add all of the vegetable peelings for extra flavor. Chicken stock is commonly used as a base for soups, stews, gravies, and sauces to add depth and complexity of flavor. It can also be used to cook rice, pasta and other grains, or as a braising liquid for meats and vegetables.
Add <quantity>1</quantity> cooked chicken carcass to a big pot. Cut <quantity>1<unit>bunch</unit></quantity> of celery into large chunks and add to the pot
Add <quantity>1<unit>bunch</unit></quantity> of parsley
Cut <quantity>2</quantity> onions in half and add to the pot
Cut <quantity>4</quantity> carrots into large chunks and add to the pot
Cut <quantity>10</quantity> garlic gloves in half and add to the pot
Add <quantity>1<unit>gal</unit></quantity> of water
Set the stove to high heat and bring the water to a boil. Reduce the heat to low and simmer for 1h to extract the flavors
Strain the stock
Transfer the stock to a storage container
The chicken stock is ready! Enjoy using it in different risottos or as a substitute for water in many recipes!
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