How to Cook Eating on a Dime Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free

How to Cook Eating on a Dime Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free. Great recipe for Vickys Full Roast Chicken Dinner with Sides and Leftover Ideas, Gluten, Dairy, Egg & Soy-free. A nice sunday roast for any day of the week, lots of lovely leftovers too Great recipe for Vickys Roast Chicken & Rice Soup, GF DF EF SF NF. A delicious, thick, hearty soup for those colder nights.

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You can have Vickys Homemade Chicken Stock, Gluten, Dairy, Egg & Soy-Free using 12 ingredients and 8 steps. Here is how you cook that.

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

1. Prepare 2000 g (4 lbs) of roast chicken carcass - bones and skin (approx 2 large chickens).

2. It’s 1 of large onion, chopped.

3. Prepare 1 of carrot, chopped.

4. You need 1 of leek, chopped.

5. You need 1 of palmful fresh parsley leaves.

6. You need 1 of palmful fresh rosemary sprigs.

7. It’s 1 tsp of mixed peppercorns.

8. You need 2 of bay leaves.

9. You need 3/4 tsp of salt.

10. You need 1/2 tsp of sugar.

11. You need 1/4 tsp of celery salt.

12. Prepare 3000 ml of cold water.

Set opened steamer basket directly on ingredients in pot and pour over water.

Remove the chicken to a plate.

Add the coconut milk, chicken broth, garlic powder, Italian seasoning, and nutritional yeast to the pan and turn up the heat to medium high.

Allow the sauce to thicken slightly.

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

1. Put the chicken bones and skin in a stockpot or large saucepan and add the chopped vegetables.

2. Add the seasonings then add enough cold water to cover everything, I use 3000ml - 3500ml. A good, flavoursome stock ratio is 3:2 water to bones measured by weight.

3. Put the lid on the pot and bring to the boil.

4. As soon as it starts boiling remove the lid and turn the heat down to a bare simmer.

5. Let it be for at least 4 hours. I like to leave mine for up to 8 hours concentrate the flavours a bit more.

6. Strain all the solids out with a fine mesh sieve and pour the clear stock into a clean pot.

7. Let it cool then chill overnight in the fridge. Skim the fat from the top in the morning.

8. Store in the fridge if using promptly or divide and freeze some for your soup base on another day.

Homemade chicken noodle soup tastes SO good!

And making it with simple slow cooker bone broth will bump up the nutrient value along with packing a punch of immune system boosting!

I really feel like I have perfected the flavor, texture, and experience of eating a bowl of chicken noodle soup.

This recipe will win you over.

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