Name: chicken bouillon
Prep time: 5 min
Cook time: 720 min
Total time: 725 min
Yield: 1
Ingredients: to taste Celtic sea salt; 1⁄4 piece Onion; 0 cloves Garlic; 625 ml Water; 1⁄4 piece Carrot; 1⁄4 piece Leek; 1⁄4 Tbsp Apple cider vinegar; 1⁄4 piece Whole chicken; 1 piece Bay leaf

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chicken bouillon

 Roughly chop the vegetables and crush the garlic cloves. 

 Combine the carcass, carrots, leeks, onions, garlic, bay leaves, and apple cider vinegar in a large saucepan. 

 Add just as much water until all ingredients are under water. 

 Put the pan on the stove and bring to a boil. 

 Let the broth gently with a lid on the pan over a very low heat for 12 hours. 

 At the end of the cooking time, pour the broth through a fine sieve over a large bowl. 

 Season the stock with some salt if necessary. 

 Let the stock cool completely in the refrigerator and scoop off the layer of fat that is now on top of the stock with a spoon. Divide the stock into a few jars to store in a refrigerator or freezer until used. 

chicken bouillon

chicken bouillon

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