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No-Fuss Chicken Stock

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Prep Time 1 minute
Cook Time 6 hours
Ingredients Method Notes

Ingredients
  

  • 1 roast chicken carcass
  • 4 uncooked chicken legs optional
  • 2 carrots
  • 2 celery stalks
  • 1 large onion
  • 5 parsley sprigs
  • 5 sprigs fresh thyme
  • 3 bay leaves
  • ½ tbsp black peppercorns
  • 1 tbsp white wine vinegar
For a quick and simple soup with your fresh stock:
  • 400 g small pasta I’m using ditalini
  • Parmesan and black pepper for serving

Method
 

  1. In a large, heavy-bottom pot, add 1 chicken carcass, 4 uncooked chicken legs, 2 carrots, 2 celery, 1 onion, halved, 5 parsley, 5 thyme sprigs, 3 bay leaves and 1/2 tbsp peppercorns. Cover in cold water and bring to a gentle simmer.
  2. When the water starts to simmer, add 1 tbsp vinegar and continue cooking at a gentle simmer. Without being too fussy, remove and discard any foam that floats to the top of the pot. Let simmer at the lowest stove-top setting, uncovered, for 4-6 hours. You don’t want the liquid to reduce very much, so periodically keep an eye on it.
  3. After the broth has simmered, remove the large pieces and strain the liquid through a sieve into a large pot or bowl. Transfer to freezer-safe containers and freeze for a rainy day! Stock will keep in the freezer like this for 3-6 months.
  4. If making the soup pictured above, cook pasta al dente. Then, scoop into bowls and cover with fresh, warm broth. Add cooked chicken leftover from the carcass and chicken legs for added protein. Serve with lots of parmesan and black pepper.

Notes

The yield on this recipe will depend on the size of your pot and how much the liquid reduces. I'm using an 8 qt pot and usually get 10-12 cups. I prefer using deli containers to store my stock, but ziploc bags, or other air-tight, freezer-safe containers will work just as well!