Homemade Chicken Stock Gluten-Free Recipe
The longer this gluten-free homemade chicken stock stock simmers, the richer the flavor will be. The finished broth is intentionally unsalted so you can adjust the seasonings depending on your use.
Homemade Chicken Stock Gluten-Free Recipe
MAKES 2-1/2 QUARTS You can add other aromatics, such as celery, parsnip, or shallots, to the water while cooking, but adding too many vegetables can make it taste more like vegetable stock than chicken stock.
Ingredients
- 1 chicken carcass, plus neck if included
- 1/2 large onion
- 4 cloves garlic
- 2- inch piece fresh ginger, unpeeled
- 1 carrot, cut into large pieces
- 4 black peppercorns, optional
- Parsley stems, optional
Instructions
-
Place all of the ingredients in a 5-1/2-quart dutch oven or stock pot. Cover with 3 quarts water. Bring to a boil, skim off any foam that rises to the top, turn down the heat, cover, and simmer for at least 3 hours and up to 8 hours. Let cool for 1 hour in the pot.
-
Using a fine mesh strainer, strain the stock into another pot if using immediately or into individual airtight containers if storing in the refrigerator.
Photography Heami Lee
