*Frozen* Atout's Chicken Stock (250ml)
At atout, we use the leftover bones from a chicken carcass together with chopped raw chicken backs and/or wings, and sauté them first to brown them for flavor. Then add onion, carrots, parsley, and leek or onion greens, and cover with several inches of cold water. This we simmer for 4 to 6 hours and then strain.
It takes several hours of slow cooking. We often use this method when we’ve roasted a chicken and have a leftover carcass. It’s a great way to not let good bones go to waste. The stock itself is so much healthier for you because of all the iron, collagen, and vitamin-rich marrow from the bones.