Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free.

You can have Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free using 12 ingredients and 8 steps. Here is how you cook that.

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

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

Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free step by step

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.