by CarlaCooks
View
my 4 recipes »
CarlaCooks's Notes:
Expand1 cooked chicken carcass Ask a question about this ingredient
2 carrots, washed and trimmed Ask a question about this ingredient
3 celery stalks (including leaves), washed Ask a question about this ingredient
1 whole onion, washed Ask a question about this ingredient
1 bay leaf Ask a question about this ingredient
4-6 peppercorns Ask a question about this ingredient
1 handful parsley (optional) Ask a question about this ingredient
Chop the carrots into 2 inch pieces. Chop the celery stalks in half length-wise. Chop the onion into 4 pieces; you can include the outer brown skin, which helps to color the stock. Add all of the vegetables, chicken carcass, bay leaf, peppercorns, and parsley if using (I say optional because I don't always have parsley available so I've made the stock with and without it) into a large crock-pot. Fill with water to 1 inch from the top of the pot (keep in mind that not much liquid evaporates from a crock-pot). The amount of water you use will depend on the size of your crock-pot. Cover and cook on low setting for 4-8 hours, or overnight.
Ask a question about this stepAfter 4-8 hours, turn the crock-pot off and place lid off-center so the stock can cool. When the pot is warm enough to handle, discard vegetables and carcass. Strain the stock using a fine-sieved strainer. Use for a recipe like chicken soup or freeze for later use.
Ask a question about this step
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
