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Homemade Stock Secrets

For this FULL stock recipe and all my other recipes… check out my website at www.triggtube.com (http://www.triggtube.com/) OR visit the link in my bio

INGREDIENTS:
Chicken Scraps
Bones, and Carcass
Tendons, Scraps, and Giblets
Veggie Scraps
(Fun Fact: All these scraps are from the other 9 recipes in this series)
Onion Skins and Roots
Celery Stems and Leaves
Carrot Skins and Tops
Potato Skins
Garlic Skins
Scallion Roots

STEPS:

(For a Brown Stock, which has a deeper flavor, roast the Bones and Carcass at 400°F / 200°C for 20 minutes, but for a Neutral Stock, skip this step)

Place all of the Chicken Scraps and Veggie
Scraps into a large pot

Cover them fully with Water and simmer on
Low Heat or place in a 250°F / 120°C with No Lid for 3 - 4 Hours

Strain out the solids, add a Pinch of Salt to Taste and that's it!

You can also RE-cover the Wet Solids with water and then simmer again for 2-3 Hours to make additional Remouillage, which is just a lighter flavored stock. 

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