Recipe: Appetizing Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free

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We hope you got benefit from reading it, now let's go back to vickys homemade chicken stock, gluten, dairy, egg & soy-free recipe. To make vickys homemade chicken stock, gluten, dairy, egg & soy-free you only need 12 ingredients and 8 steps. Here is how you do that.

The ingredients needed to cook Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free:

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

Instructions 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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