Reduced Chicken Stock
Cuisine
French
Servings
Prep Time
4
cups
5
minutes
Cook Time
Passive Time
6-8
hours
6-8
hours
Servings
Prep Time
4
cups
5
minutes
Cook Time
Passive Time
6-8
hours
6-8
hours
Ingredients
Typical Stock Ingredients
1
Rotisserie chicken carcass
meat removed (optional)
2
carrots
1
onion
2
celery stalks
tops too
2
cloves
garlic
1/2
bunch
parsley
(optional)
2
bay leaves
10-12
whole peppercorns
lots of
water
My Secret Ingredients
2
cups
apple juice
1/4
cup
Apple cider vinegar
10-12
whole allspice
Optional Extra Ingredients (to use up leftovers and add flavor)
leftover veggies
herbs you have on hand
whole spices you have on hand
Instructions
Prepare Pot
Roughly chop carrots, celery and onions.
Cut garlic cloves in half. Rinse fresh herbs.
Place chicken, vegetables, herbs, spices, apple juice, and apple cider vinegar in the pot.
Add water almost to the top (leave an inch or two).
Simmer 4 hours, or until stock is reduced by half.
Strain and Reduce Stock
Pull large pieces out of pot, using a slotted spoon or tongs, and discard.
Pour stock through a fine mesh strainer into a large pot.
Skim off fat floating top of the stock.
Simmer until stock is reduced by half, 2-4 hours. Skim off fat and any skin on top.
Store
Store stock in the refrigerator up to a week, or in the freezer up to a year.