Stock is broth’s rich cousin. Made from the slow-simmer of bones, vegetables and simple seasonings, this kitchen staple has the flavor of broth with a thicker, silkier consistency. Perfect on it’s own as a nutrient-rich, light meal or as the base to soups & sauces. I find myself making large quantities, as chilled stock lasts refrigerated up to five days, but six months frozen.
Place chicken bones, vegetables, wine and seasonings in a large stockpot.
Add water, cover, and bring to a boil.
Once boiling, reduce heat and simmer for four hours.
Strain through a fine-mesh strainer, discarding solids.
Transfer to a tight-lidded jar.
Soak in an ice-bath to chill, before transferring to the refrigerator.
Naturally low-carb & gluten-free
