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Chicken stock – paleo recipe
Stav Kogan

Chicken stock

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Servings: 4 servings
Calories: 35
Ingredients Method Nutrition

Ingredients
  

  • 3–4 lb (2 kg) chicken bones—necks, wings, whole carcass, etc.
  • 1 onion, quartered
  • 3 cloves garlic, peeled
  • 1 celery heart, chopped
  • 3 bay leaves
  • 3 sprigs Italian parsley, chopped
  • Invert a metal colander or steamer basket over the chicken and aromatics. This will make the skimming process much easier!

Method
 

  1. Place all ingredients into a large soup pot.
  2. Add enough water to cover all the chicken and aromatics.
  3. Bring water up to a fast simmer, and continue simmering for approximately 90–120 minutes, skimming scum off the top frequently.
  4. Remove from heat and strain out all the solids.
  5. Pour the stock into a container and place into a cooler with plenty of ice to surround the container.
  6. Once the stock has cooled, the fat will congeal on the surface. Spoon off excess fat the following day and freeze whatever stock you don’t need immediately.

Nutrition

Calories: 35kcalCarbohydrates: 3gProtein: 5gFat: 1g

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