Chicken Stock Using Carcass

May 30, 2023May 30, 20230 14

Homemade Chicken Stock Using Carcass

by The Chefin Main

Prep

10 min

Cook

3 hours

Ready In

3 hours 10 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

0.3g

This homemade Chicken Stock Using Carcass recipe is perfect for any occasion, especially on a cold or rainy day. With its rich flavor and nourishing nutrients, this recipe is a must-try. Using chicken carcasses and a few other ingredients, it's easy to make homemade chicken stock that is perfect for soups, stews, and gravy. The roasted chicken gives it a deep flavor that is sure to delight your taste buds. It's the perfect way to use up leftover chicken carcasses and to make something nutritious and delicious.

Instructions

1.	Preheat the oven to 190C / 375F. Spread the chicken carcasses on a baking sheet lined with foil or parchment paper. Roast for 50-60 minutes until they are golden brown to properly develop flavor.
2.	In a 4-quart pot, place the roasted chicken carcasses and cover with water. Add onions, carrots, garlic, ginger, bay leaf and celery seeds.
3.	Bring the pot to the boil, then lower the heat and let it simmer for 2-3 hours to extract all the flavor.
4.	Strain out the solids and discard. Let the stock cool to room temperature, then store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

PROS

Homemade chicken stock is healthier than store-bought because it doesn’t contain any added preservatives or salt.
It’s also cheaper to make your own stock rather than buying it.

The process is easy and can be done using leftover chicken carcasses from roasting or cooking.

CONS

Chicken stock using carcass takes a longer time to make than store-bought.

It requires a variety of ingredients to achieve the full flavor.

HEALTH & BENEFITS

Chicken stock is an excellent source of nutrients like protein, calcium, and magnesium. It is also known to boost the immune system and improve digestion. The garlic and ginger used in this recipe add anti-inflammatory properties, which are beneficial to reducing inflammation and pain in the body.

	1 1/2 kg chicken carcasses ( with some meat remaining )
	6 cups water
	1 large onion , quartered
	1 large carrot , cut into around 12 pieces
	1 teaspoon garlic , crushed
	1 teaspoon ginger , grated
	1 bay leaf
	1 teaspoon celery seed