How to cook gelatinous chicken stock

Cook Gelatinous Chicken Stock

181
STEPS
INGREDIENTS

Toss all the bones into the pot.

Toss all the bones into the pot.

Add the juices from the freshly roasted chicken. I had roasted this chicken with onions, carrots, and lemon so it's pretty tasty.

Add the juices from the freshly roasted chicken. I had roasted this chicken with onions, carrots, and lemon so it's pretty tasty.

Add water to cover the bones. I usually start it on a high setting and reduce it down to low after about 30 min. Let it simmer for 10 to 24 hours or more! Make sure the bones are soft.

Add water to cover the bones. I usually start it on a high setting and reduce it down to low after about 30 min. Let it simmer for 10 to 24 hours or more! Make sure the bones are soft.

Strain it.

Strain it.

I strain it again through a fine sieve

I strain it again through a fine sieve

Look how dark and rich!

Chill for a while and skim the fat off. I then pour it in smaller containers for freezing.

Chill for a while and skim the fat off. I then pour it in smaller containers for freezing.

  • Crock Pot
  • Chicken carcass from roasted & any saved bones.
  • 6+ chicken feet (optional-makes the gelatin)
  • Egg shells
  • 1-3 Tablespoon vinegar
  • Leftover juices from roasted chicken
  • Some kind of seaweed if desired
  • Water to fill pot
  • Giblets if available
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