Onion-Free Chicken Stock

Onion-Free Chicken Stock

One pot, easy to make, homemade, onion-free chicken stock made with rotisserie chicken carcasses and leftover or on-hand vegetables. Low-FODMAP.

By DeliberateFare.com

Oh, the torture of finding a great chicken stock that is onion-free! No worries, this one is easy to make at home. The hardest part is lifting the heavy stock pot over the strainer and not making a mess of the kitchen countertop (but that’s at the very end of the stock-making process, so you have a couple of hours to psych yourself into jumping that hurdle). This recipe makes a beautiful, earthy and flavorful stock that is tasty on its own or in a sauce, soup, or dish. Trust me on this one; you won’t miss the onion one bit!

INGREDIENTS

  • 2 – 3 carcasses of chicken plus any unused chicken meat, skin, and bones
  • 3 whole carrots (if using organic, then do not peel)
  • 3 sticks of celery (optional)
  • Filtered water
  • 1 Tbsp black peppercorns
  • 1 dried bay leaf
  • Leftover, fresh herbs and unprepared vegetables (if available)

METHOD

  1. Throughout the month, be resourceful and save any unused chicken parts (including rotisserie chicken carcasses) from your cooking; store in a freezer bag in the freezer. The day of stock prep, place frozen chicken items into a large stock pot. Cover with water. Bring to a boil. Reduce heat to a simmer.
  2. Add peppercorns and bay leaf. Add carrots; celery; any leftover, fresh herbs unprepared vegetables (as in, no seasonings or oils added) from the prior week (e.g., tops of bell peppers, peels of potatoes and sweet potatoes and squash, tops of tomatoes and cucumbers, tops of fennel, tops of carrots); avoid using anything that smells stinky when cooked such as broccoli and cabbage.
  3. Allow to simmer, uncovered for 3.5 – 4 hours. Do not raise temperature above a simmer if you want pristinely clear broth. Every 30-minutes, using a large slotted spoon, skim and remove the fat and oil from the top of the stock and place in a separate bowl.
  4. Remove pot from stovetop. Allow to cool slightly. Discard the collected fat.
  5. Place a mesh strainer or a large piece of cheesecloth over a large bowl. Pour stock into the bowl, allowing broth to fall through strainer or cheesecloth and into bowl. Remove the strainer/cloth along with the vegetables; discard. Pour the clear broth into a large measuring cup, and then transfer contents to heatproof storage containers.

SUGGESTIONS

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