Yes you can buy Gluten free chicken stock but the best selling brand on the shelf is NOT Gluten free so it’s better to just make your own.
Ingredients:
2kg Chicken carcasses + 2 large chicken wings (Use more wings if you want a stronger chicken flavour, up to about 500g)
1 onion chopped
1 carrot chopped
2 sticks celery chopped
2 Bay Leaves
A few peppercorns and Parsley stalks
Method:
- Cover with cold water in a large stock pot. Bring to boil skimming occasionally.
- Simmer with lid ajar for about 4 hours.
- Strain and refrigerate overnight.
Next day remove the fat as you can see in the pic below. This quantity made enough for the whole Gluten Free Winter Dinner menu with about 2 cups remaining. Freeze any extra within a couple of days.
Can you make chicken stock / broth in the steam oven? (we’ve just got one) And if so, would it need to be covered? I currently make mine on the stove top and takes 8-12hrs. I have also tried it in a slow cooker, which works but flavours not as nice, more fatty with less intensity of flavour.
Hi Tobi
No I wouldn’t bother. Too difficult to skim, quantity would be difficult to handle and steam would ‘dilute’ the stock instead of reducing it.
Regards Trudy