Chicken Stock
Ingredients
- 1½ pounds chicken parts bones, wings, trimmings etc. 750 g
- 1 onion
- 1-2 carrots
- 1-2 celery stalks
Instructions
- Remove the fatty parts and skins and from the chicken bones. Wash and peel the vegetables. Put everything in a cooking pot, add water just to cover everything.
- Bring it to a gentle simmer on medium heat. Once simmering, turn the heat to low and let it cook for at least two hours. The longer you cook it, the more flavors and collagen will dilute into the water making your chicken stock richer and thicker.
- Turn off the heat and let your chicken stock cool. Once it's lukewarm, drain it. Your chicken stock is basically ready.
- Optional: Let it cool in the fridge and skim off the solidified fat from the top.
