Low sodium chicken stock

Updated at: Thu, 17 Aug 2023 03:38:40 GMT

Step 1

Combine ingredients to roast the bones in a roasting pan, arranging the onions, carrots, lemon and garlic around the bottom of the pan, and the chicken carcasses on a trivet. Cover ingredients with oil spray and herbs and spices. Place in a 420 F oven for 10 minutes, then reduce heat to 375 F and continue to roast for an additional 60 mins. Remove from oven.

Step 2

Meanwhile, prepare stock ingredients except the water, placing ingredients in a large stock pot. When roasting complete, remove whole chicken carcasses to pot, and remove trivet from roasting pan. Boil a kettle full of water. Using a potato masher, mash roasted veg, lemons and garlic; remove lemon rinds and garlic skins as you mash them. Pour a cup of boiling water into roasting pan. Using a silicone spoon or a spatula, lift all brown bits and caramelized sugars from the roasting pan. Once all the brown bits are lifted, add the liquid and mashed veg you've lifted from the pan into the stock pot. Add remaining water to stock pot and bring pot to boil over high heat. Reduce heat to simmer. Simmer Stock for 1 - 1.5 hours with a tight lid. Remove lid and allow stock to reduce in volume until flavourful.

Step 3

When reduced enough, strain the stock using a loose wire sieve to remove all solids. Return to stock pot. Cool stock and place stock pot in the refrigerator overnight. The following day, using a spoon, remove the hardened chicken fat that has accumulated on top. Reserve fats for cooking if desired, or discard.

Step 4

Refrigerate and use within 5 days, or freeze in tupperware/ice cube trays for 6 months.

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