How to Prepare Award-winning Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free
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We hope you got insight from reading it, now let's go back to vickys homemade chicken stock, gluten, dairy, egg & soy-free recipe. You can have vickys homemade chicken stock, gluten, dairy, egg & soy-free using 12 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free:
- Get 2000 g (4 lbs) of roast chicken carcass - bones and skin (approx 2 large chickens).
- Provide 1 of large onion, chopped.
- Take 1 of carrot, chopped.
- Use 1 of leek, chopped.
- Provide 1 of palmful fresh parsley leaves.
- Take 1 of palmful fresh rosemary sprigs.
- Get 1 tsp of mixed peppercorns.
- Use 2 of bay leaves.
- Provide 3/4 tsp of salt.
- You need 1/2 tsp of sugar.
- Provide 1/4 tsp of celery salt.
- Get 3000 ml of cold water.
Steps to make Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free:
- Put the chicken bones and skin in a stockpot or large saucepan and add the chopped vegetables.
- Add the seasonings then add enough cold water to cover everything, I use 3000ml - 3500ml. A good, flavoursome stock ratio is 3:2 water to bones measured by weight.
- Put the lid on the pot and bring to the boil.
- As soon as it starts boiling remove the lid and turn the heat down to a bare simmer.
- Let it be for at least 4 hours. I like to leave mine for up to 8 hours concentrate the flavours a bit more.
- Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot.
- Let it cool then chill overnight in the fridge. Skim the fat from the top in the morning.
- Store in the fridge if using promptly or divide and freeze some for your soup base on another day.
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