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Light Chicken Stock

If you're looking for a chicken stock that's a little one the sweeter side check this one out. It takes a little more time than our pressure cooker stock, but you'll get more depth in this flavor without adding a lot of roasted notes. This is an excellent stock for chicken soup.

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Yield

2L

Time

About 5 hours total (1 hour active)

Ingredients

600gwhole chicken wings300gwhole chicken legs4Lcold water1carrot1onion0.5celery stalk

Instructions

1Prep chicken
600gwhole chicken wings300gwhole chicken legs

Separate the chicken wings and legs at each joint. Lacerate the meat in the middle of each bone and break the bone with the back of your knife.

2Prep veg
1carrot1onion

Peel the onion and split it in half. Remove the roots.

Halve the carrot lengthwise.

3Parboil
600gprepped chicken wing 300gprepped chicken legs

Add the chicken to a cold stock pot. Cover with water by about 2 inches. Gently bring to a simmer for 30 minutes.

Strain chicken into a colander, wash the stock pot, and rinse the chicken under cold water.

4Cook

Once everything is rinsed, add all the ingredients into the pot and fill the pot completely with cold water.

Gently bring to a simmer for about 3 hours. After 3 hours, taste every 30 minutes until flavorful.

5Strain

Strain through a colander lined with cheesecloth into a heat-resistant container and refrigerate until cool.

6Store

Use immediately, refrigerate for 3-4 days, or freeze indefinitely.