Recipe of Perfect Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free

Hello everybody, it's Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Make Speedy Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Just in addition, the time it takes to cook Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free estimated approx 4 mins.

To begin with this recipe, we have to prepare a few ingredients. You can cook Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free using 12 ingredients and 8 steps. Here is how you cook it.

I love how handy bouillon cubes are but there's nothing like soup made with homemade stock

Ingredients and spices that need to be Prepare to make Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free:

1. 2000 g (4 lbs) roast chicken carcass - bones and skin (approx 2 large chickens)
2. 1 large onion, chopped
3. 1 carrot, chopped
4. 1 leek, chopped
5. 1 palmful fresh parsley leaves
6. 1 palmful fresh rosemary sprigs
7. 1 tsp mixed peppercorns
8. 2 bay leaves
9. 3/4 tsp salt
10. 1/2 tsp sugar
11. 1/4 tsp celery salt
12. 3000 ml cold water

Instructions to make to make Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free

1. Put the chicken bones and skin in a stockpot or large saucepan and add the chopped vegetables
2. 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
3. Put the lid on the pot and bring to the boil
4. As soon as it starts boiling remove the lid and turn the heat down to a bare simmer
5. Let it be for at least 4 hours. I like to leave mine for up to 8 hours concentrate the flavours a bit more
6. Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot
7. Let it cool then chill overnight in the fridge. Skim the fat from the top in the morning
8. Store in the fridge if using promptly or divide and freeze some for your soup base on another day

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