Chicken Stock
I have made chicken stock many times with no recipe. Just throwing a chicken carcass in, maybe some vegetable scraps and chicken feet and always some apple cider vinegar and topping if off with water. I’ve always used a crock pot and let it go for 24 hours . I usually just turn it on and walk away (without even skimming it). That is not the proper way to make stock but I’ve always had fine results. But here is a recipe and some tips on on how to do it the right way.
7 pounds chicken bones (at least half should be raw)
7 quarts of water
2 onions, unpeeled, quartered
2 carrots, peeled and halved crosswise
2 celery stalks, halved cross wise
1 teaspoon black peppercorns
2 bay leaves
4 thyme sprigs
5 parsley sprigs or 10 stems
1 teaspoon white wine vinegar
Put everything except the vinegar in a stockpot. Bring to boil over high heat, then turn down to a simmer. Skim any foam that rises to the surface. Now add the vinegar, which will help draw out nutrients and minerals from the bones.
Simmer uncovered for 6-8 hours. Make sure it stays at a simmer. Boiling can cause the stock to emulsify and give it an off taste.
Strain through a fine-meshed sieve and cool. Refrigerate for up to 5 days or freeze for up to 3 months.
Adapted from Salt, Fat, Acid, Heat from Samin Nosrat