Chicken Stock
What to do with that chicken carcass. Parting a whole chicken for Chicken Adobo leaves exactly what this needs.
Ingredients
- Bones from a whole chicken
- 175g carrot (about 3 carrots)
- 75g celery (about 1 stalk)
- 200g yellow onion (about 1 medium onion)
- 1 bunch parsley
- 1 tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
Utensils
- Big pot
- Fine mesh sieve
Instructions
- Cut the carrots, celery, and onion into manageable chunks. Put them into the pot.
- Add salt and pepper to the pot.
- Add the chicken carcass, bones, and giblets to the pot — except the liver, which can add a bitter taste.
- Add enough cold water to cover everything by an inch or two.
- Bring just to a boil, then reduce the heat and simmer for at least four hours.
- Sieve out the solids, repeating until it has reached the desired quality.
Notes
- Fills about 3 Mason jars.