Chicken Stock

by Chef Maryam Ghargharechi January 11, 2016

INGREDIENTS

1 chicken carcass, broken into chunks to easily fit in your pot - can be raw but this is a great way to use the bones after you roast a chicken
2 medium onions, quartered (you can leave the skin on)
2 celery stalks, roughly chopped
2 carrots, roughly chopped
1 head of garlic, cut in half (no need to peel the cloves)
½ teaspoon peppercorns
Optional: 1 rosemary branch, a few sage leaves, a few sprigs of thyme

Put all ingredients in a large pot and cover with water till the bones are 2-3 inches under water. Bring to a simmer then reduce heat so that it stays at a very gently simmer. You don't want it to boil as it will make the stock look dirty. It won't effect the taste but it won't look as nice and clear. Continue to simmer gently, uncovered, for about 4 hours.
Remove from heat and strain though a colander into a large bowl. Place a fine mesh sieve over another bowl and strain once more to remove any small particles. Season to taste with sea salt. Store in covered containers in your fridge for up to 3 days or freeze for longer storage*
Notes
*DO NOT freeze stock in glass mason jars. The stock will expand as it freezes and breaks the jars. Plastic freezer bags work great for freezing stock. To remove fat from the stock chill it in your fridge and the fat will solidify on top. Then simply scoop the fat out.