Put the chicken, the onion, carrot, celery, parsley, peppercorns and salt and the water in a pot and bring to a boil. Skim off the foam that rises during the first 15 minutes with a spoon.
StovePot
2
Turn down and simmer gently 2.5–3 hours.
⚙ SimmeringStove
💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
3
Strain through a fine strainer and let cool.
Fine sieve
4
Lift off the layer of fat that has hardened on top of the cooled stock, divide into containers and freeze.
Refrigerator
577calories
47 gprotein
9 gcarbs
37 gfat
● protein 34%● carbs 6%● fat 60%
Per serving (750 g), of 4 servings
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Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Cold water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Cold water →
🔧 Tools needed (4) · 🍳 One cooking vessel
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
By the steps, as the recipe is built now: another version or addition can change the list.
