Homemade Chicken Stock
4h 15minInternationalFacile
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
6g
Protein
1g
Fat
1g
Carbs
8 servings
- 1.5 kg chicken wings
- 2 medium onions
- 2 medium carrots
- 3 stalks celery stalks
- 1 head garlic
- 2 leaves bay leaf
- 1 tsp black peppercorns
- 1 small bunch fresh parsley
- 4 sprigs fresh thyme(optional)
- 4 L water