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Ingredients
2 Pounds chicken bones or chicken feet
48 ounces Water
(Optional)
8 ounces onion scraps
4 ounces carrots
2 ounces celery
Preparation
Add ingredients to a stockpot and bring to a boil over high heat. Weigh down your bones and vegetables with an inverted steamer basket. I actually used to have a clean smooth rock I
would place on top to really keep things submerged.
Reduce heat until you get a low simmer. And cook for 6-8 hours. If it looks like you are losing a lot of volume from evaporation, add some boiling water back to the original fill line.
Use a slotted spoon to remove the bones and discard. Then line a sieve with a clean handkerchief placed over a large heat-proof container and carefully strain the stock. Use or chill immediately.
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