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

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

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

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

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

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.