Light Chicken Stock
If you're looking for a chicken stock that's a little one the sweeter side check this one out. It takes a little more time than our pressure cooker stock, but you'll get more depth in this flavor without adding a lot of roasted notes. This is an excellent stock for chicken soup.
TimeAbout 5 hours total (1 hour active)
Separate the chicken wings and legs at each joint. Lacerate the meat in the middle of each bone and break the bone with the back of your knife.
Peel the onion and split it in half. Remove the roots.
Halve the carrot lengthwise.
Add the chicken to a cold stock pot. Cover with water by about 2 inches. Gently bring to a simmer for 30 minutes.
Strain chicken into a colander, wash the stock pot, and rinse the chicken under cold water.
Once everything is rinsed, add all the ingredients into the pot and fill the pot completely with cold water.
Gently bring to a simmer for about 3 hours. After 3 hours, taste every 30 minutes until flavorful.
Strain through a colander lined with cheesecloth into a heat-resistant container and refrigerate until cool.
Use immediately, refrigerate for 3-4 days, or freeze indefinitely.