Chicken Stock

roasted chicken carcass
4 large celery, roughly chopped

2 large carrots, roughly chopped

2 onion peels, roughly chopped
8 cups filtered water
1 tbsp kosher salt
1 tbsp black pepper
1 tsp celery seeds
1/2 tsp coriander

Place the leftover chicken pieces into a very large pot over medium-high heat. Cover with the vegetables and spices.

Then add the filtered water. Allow to boil, then lower to a simmer and let cook for 4 hrs. Strain the stock into a tupperware and place in the refrigerator overnight.

In the morning, skim off the fat that has floated to the top and add to the chicken fat saved from the roasting pan.

Store in the refrigerator for more immediate use, or freeze for up to 6 months.

Recipe printed from Le Grand Fromage:

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