Ingredients
carrots
celery
onions
a small amount oil
to taste salt
to taste pepper
bones of a chicken
enough to cover cold water
a dash vinegar
Equipment
- 1 large stock pot
Instructions
- Start by cooking carrots, celery, and onions in a large stock pot, using a small amount of oil with salt and pepper to taste.
- Add the bones of the chicken.
- Cover in cold water with a dash of vinegar.
- Bring the mixture to a boil and then turn the stove down so that it simmers, uncovered, for at least four hours.
- Skim the chicken stock occasionally to remove foam from the surface.
- After simmering, strain the chicken stock to remove the bones and vegetables.
Notes
Tip
If you would like a more robust stock, simmer the chicken stock for a few more hours to reduce it before putting it away for storage.
Storage
The chicken stock can be frozen or kept in the fridge for up to two weeks. As the chicken stock rests in the fridge, a layer of fat will form on the top. Leave the layer of fat on the stock, dipping underneath it for chicken stock when you need it.
