Cook the Book: Easy Chicken Stock

Name: Cook the Book: Easy Chicken Stock
Prep time: 12 h
Cook time: 12 h
Total time: 12 h
Yield: 4
Cuisine: Global
Ingredients: 2 bay leaves; 1 teaspoon black peppercorns; 2 carrots; 3 Optional additions: garlic cloves, sprigs of fresh parsley and thyme; 1 large onion; 1 roasted chicken carcass (and any leftover pieces or bones that have not been dispatched); 1 Tbsp tomato paste

You can never have too many main course recipes, so give Cook the Book: Easy Chicken Stock a try. One portion of this dish contains around 59g of protein, 32g of fat, and a total of 568 calories. This recipe serves 4. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have tomato paste, onion, roasted chicken carcass, and a few other ingredients on hand, you can make it. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 12 hours. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Break the chicken carcass into pieces.

Ingredients you will need

Whole Chicken

Put the chicken and any leftovers in a 3-quart ovenproof saucepan and add water to cover. You will need about 6 cups.

Ingredients you will need

Whole Chicken

Water

Equipment you will use

Sauce Pan

If cooking the stock on the stove top, put the pan, uncovered, on a back burner on low for a few hours. The surface of the water should be still, but the pot should be too hot to hold your hand to.

Ingredients you will need

Stock

Water

Equipment you will use

Stove

Frying Pan

Pot

If cooking the stock in the oven, put the pan, uncovered, in an oven preheated to 180° to 200°F and cook for at least 4 hours or as long as 12 hours. (I simply put the pan in the oven and cook the stock overnight).

Ingredients you will need

Stock

Equipment you will use

Oven

Frying Pan

Add the remaining ingredients, bring the stock back to temperature over high heat, then reduce the heat to low or return the pan to the oven. Cook for 1 hour longer.

Ingredients you will need

Stock

Equipment you will use

Oven

Frying Pan

Strain the stock through a fine-mesh strainer or, better still, through cheesecloth/muslin or a kitchen cloth. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Ingredients you will need

Stock

Equipment you will use

Sieve