Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free

• 1 roast chicken carcass, bones and skin
• 1 carrot
• 1 onion
• 1 leek
• 1 tsp chopped parsley
• 3/4 tsp salt
• 1/2 tsp sugar
• 1/4 tsp celery salt
• 1/4 tsp white pepper
• 3000 ml cold water

1. Put the chicken bones and skin in a stockpot or large saucepan
2. Add the vegetables - peel and quarter the onion, halve the carrot and leek
3. Add the seasonings then add enough cold water to cover everything and extra, I use 3000mls
4. Put the lid on the pot and bring to the boil
5. As soon as it starts boiling remove the lid and turn the heat down to a bare simmer
6. Let it be for at least 4 hours.
7. I like to leave mine for 5 to concentrate the flavours a bit more
8. Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot
9. Let it cool then chill overnight in the fridge.
10. Skim the fat from the top in the morning
11. Store in the fridge or freeze for another day

chicken carcass, carrot, onion, leek, parsley, salt, sugar, celery salt, white pepper, cold water

Taken from cookpad.com/us/recipes/364654-vickys-homemade-chicken-stock-gluten-dairy-egg-soy-free (may not work)