Chef Trevor Lui shows us how to use the bones and all to make some fresh homemade chicken stock. With just a few simple ingredients, and your own personal twist, you can have chicken stock for all your cooking needs. You’ll never have to buy it again!
- Stripped bones of 1 full cooked chicken or 2-3 pounds of chicken thighs
- 1 large knob ginger root loosely sliced
- 5 stalks green onion end and tops
- 1 medium or large onion loosely chopped
- 1 large carrot loosely chopped, skin and top included
- 3 tbsp neutral oil
- Any unused root veggie ends in your fridge optional
- In a roasting pan, place all bones and vegetables and coat/toss with oil. Roast in oven for 45 minutes on 375°F heat. Remove pan and transfer all contents into a stock pot. Add some water to the roasting pan to scrape off all excess bits from pan and add into stock pot.
- On medium high heat, add 4 cups of water to the stock pot and bring to a boil, then reducing heat to a simmer. Allow to simmer for 45 minutes, gradually adding 1 cup of water at a time as the pot contents reduce.
- After approximately 1 hour, some fat content or foam may rise to the top; with a tablespoon, skim the foam and discard. Add more water if required and allow to simmer some more.
- After 2 hours of simmering, remove pot from the stove and allow to cool. With a strainer, separate the liquid from all the contents into a bowl/container. Repeat the process if necessary with a finer strainer until a clear and clean broth is achieved.
- Use for soups, sauces, cooking. Season as needed to personal desire.
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