How to Make Chicken Stock 🐓📈 Now that soup season is here, I thought I’d re-share this recipe so everyone can “stock” up for the fall. FULL RECIPE BELOW ⬇️ INGREDIENTS: 10 lbs chicken bones (carcasses and necks) 2 large carrots 2 large onions 2 stalks celery 4 sprigs thyme 4 bay leaves 1 tbsp black peppercorns 15L cold water INSTRUCTIONS: 1. Place all of your bones in a large, heavy bottom pot (or multiple… I used 2 pots). Cover your bones with cold water. Leave at least 1” from the rim of the pot, and ensure your bones are submerged by at least 1” of water. If needed, use more pots or a larger pot to accommodate. 2. Bring your stock to a boil over medium/medium-high heat. While doing so, gently shake/stir your pot to make sure no bones are sticking to the bottom of the pot (they might burn if so). While your pot is coming up to a boil, prep your ingredients. Chop your onions, carrots and celery into large chunks. You can leave the peels on if you’d like - just make sure your vegetables aren’t dirty! Aim for a 3:2:1 ratio of onions:carrots:celery. 3. Once your stock comes up to a gentle, rolling boil, immediately turn the heat down to low. You will notice that a large quantity of “foam” has formed on the surface of your stock. Thoroughly skim away all of this foam, and discard. This step is critical in ensuring your stock does not get cloudy and bitter! Once your stock has been well skimmed, the water should be clear. At this point, you can add your mirepoix, herbs and peppercorns. 4. From here, your stock will continue to very gently simmer over low heat for 4-6 hours. The most important part of this step, is to skim every time you see traces of “foam” floating on the surface. Doing this every 20-30 minutes while your stock is simmering, especially during the first 2 hours, will make a massive difference to the quality of your stock. 5. You will know your stock is finished, when it has reduced my roughly 20% of its original volume, and when you taste the stock, it tastes delicious and chicken-y; think the flavour of a nice chicken noodle soup broth (minus the salt). At this point you will have extracted all of the flavour out of your bones and vegetables. 6. Strain your stock carefully through a fine mesh sieve. Start first by ladling your stock through the sieve, then when your stock pot is less than half full, with the assistance of a wire rack, pour the remaining stock directly through the sieve. 7. Allow the stock to fully cool down in the fridge uncovered. Scrape off all of the chicken stock that floated to the surface of the stock and solidified. Save this chicken fat for cooking - it's delicious! #chicken #stock #chickenstock #homecooking #Recipe - @thestrongcook