by Bevi
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Bevi's Notes:
ExpandRoast chicken carcass Ask a question about this ingredient
2 or 3 Carrots, halved Ask a question about this ingredient
2 Parsnips, halved Ask a question about this ingredient
1 Onion, peeled Ask a question about this ingredient
1 handful Parsley, washed but not chopped Ask a question about this ingredient
Pepper, to taste Ask a question about this ingredient
Place the chicken carcass in a stock pot.
Ask a question about this stepPour in enough water to just cover the chicken carcass.
Ask a question about this stepThrow the carrots, parsnips, onion, and parsley into the pot.
Ask a question about this stepBring just to a boil, and immediately turn down the heat to simmer for about 3 hours. When the stock has taken on a golden color, turn off the heat and let sit. Add salt and pepper to taste.
Ask a question about this stepStrain the stock through a sieve or colander. You can pick off chicken meat for another recipe.
Ask a question about this stepPlaced the stock in the refrigerator.
Ask a question about this stepAfter a few hours or even overnight, you can de-fat the stock by placing a paper towel over the fat that has risen to the top of the stock. The fat will stick to the paper towel, and you will be left with a beautiful amber, clear broth. You can freeze or use immediately in another recipe.
Ask a question about this stepI like your recipe
Nozlee is the Assistant Editor of Food52.
Thanks, pauljoseph! I just made a big supply of stock to freeze and I feel much better!