Homemade Chicken Stock
4h 15minInternationalEasy
The foundation of half of cooking — chicken bones (carcasses, wings, backs) gently simmered with the holy trinity of carrot, celery and onion, plus aromatics. The two rules: never let it boil hard (clouds the stock and emulsifies the fat) and skim the scum in the first 20 minutes (the cleaner the stock, the cleaner the soup).
35
Calories
6 g
Protein
1 g
Fat
1 g
Carbs
8 servings
- 1.5 kg chicken wings
- 2 medium onions
- 2 medium carrots
- 3 stalks celery
- 1 head garlic
- 2 leaves bay leaf
- 1 tsp black peppercorns
- 1 small bunch fresh parsley
- 4 sprigs fresh thyme(optional)
- 4 L water
Allergens:Celery