How to Make Chicken Stock from Frozen Carcasses
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Stock, Soup
Cuisine: Dairy-free, Egg-free, Gluten-free, Grain-free. Paleo.
Serves: 6L
Ingredients
  • 2 frozen chicken carcassses
  • 2 large brown onions, quartered
  • 3-4 large carrots, roughly chopped
  • 2 celery ribs with leaves, roughly chopped
  • 1 head of garlic, halved crosswise or roughly chopped
  • Few sprigs each of rosemary, thyme and oregano
  • 3 fresh or dried bay leaves
  • ¼ tsp whole black peppercorns
  • 4-6 litres water
  • 2 tbsp apple cider vinegar
Instructions
  1. Add the frozen chicken carcasses, vegetables, herbs and peppercorns to a large stockpot. Add enough water to cover all the stock ingredients by 2cm and then pour in the apple cider vinegar.
  2. Bring the stock mixture to a boil, and then reduce heat down to a low simmer. Simmer gently for 4 hours, skimming as necessary if desired, until stock has reduced slightly and is golden in colour.
  3. Remove solids from pot and discard. Skimming Method:
  4. If using skimming method, pass liquid the stock through a fine sieve or double layer of cheesecloth to strain out impurities. Allow to cool for approximately 20min to an hour, then carefully transfer to the refrigerator. Non-Skimming Method:
  5. Allow to cool for approximately 20min to an hour, then carefully transfer to the refrigerator. Once the stock is cold, carefully remove seperated fat layer that has accumulated on top of stock and discard. Pass liquid the stock through a fine sieve or double layer of cheesecloth to strain out impurities.
  6. Divide remaining stock liquid into 1 or 2 cup portions in airtight containers, leaving 2cm head space for expansion. Store in fridge for 4-7 days, or in freezer for up to 3 months.
Recipe by @OmNomAlly at https://omnomally.com/2016/04/20/how-to-make-chicken-stock-from-frozen-carcasses/