{"id":1023,"date":"2017-11-13T10:41:25","date_gmt":"2017-11-13T15:41:25","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/homemade-chicken-stock\/"},"modified":"2026-10-19T08:30:56","modified_gmt":"2026-10-19T12:30:56","slug":"homemade-chicken-stock","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/homemade-chicken-stock\/","title":{"rendered":"Homemade chicken stock"},"content":{"rendered":"<h3>\ud83c\udf72 <strong>My homemade chicken stock is a must<\/strong><\/h3>\n<p>I use it for my soups, my rice, my sauces. In my kitchen, it&#8217;s a must, and when I run out, I taste it right away in the dish. It isn&#8217;t salted, on purpose: I salt afterwards, in the dish, once I know what I&#8217;m making. If you want, you can salt it a little.<\/p>\n<h3>\ud83c\udf57 <strong>BBQ chicken carcasses and your vegetable scraps<\/strong><\/h3>\n<p>My carcasses come from a BBQ chicken, because there&#8217;s already a nice base of spices on it. A cooked BBQ chicken from the grocery store does the job really well too. A raw carcass works, but if you&#8217;re going to do it, grab a BBQ chicken.<\/p>\n<p>For the vegetables, it&#8217;s usually carrots, celery and onions. I keep the carrot ends, the onion ends and skins, and the celery ends that would go in the compost, freeze them, and toss them in the stock. Tons of flavour, and nothing goes to waste.<\/p>\n<h3>\u23f1\ufe0f <strong>On the stove, not in the slow cooker<\/strong><\/h3>\n<p>I caramelize the vegetables and deglaze with white wine before the water. It brings up the browned sugars stuck to the bottom of the pot, and it&#8217;s delicious. Then it simmers on the stove. Slow cooker or pressure cooker? Never. Why do this over 8 hours when you can do it in 2? Then freeze it in one-cup portions or as ice cubes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83c\udf72 My homemade chicken stock is a must I use it for my soups, my rice, my sauces. In my kitchen, it&#8217;s a must, and when I run out, I taste it right away in the dish. It isn&#8217;t salted, on purpose: I salt afterwards, in the dish, once I &hellip;<\/p>\n","protected":false},"featured_media":10429,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"chicken stock","_yoast_wpseo_title":"Homemade chicken stock recipe","_yoast_wpseo_metadesc":"Homemade chicken stock from two roasted carcasses, caramelized vegetables and white wine. 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