by WinnieAb
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WinnieAb's Notes:
Expand2-3 chicken carcasses Ask a question about this ingredient
1 large onion, peeled and chopped Ask a question about this ingredient
2-3 large carrots, scrubbed clean and chopped Ask a question about this ingredient
3 stalks celery with leafy tops, chopped Ask a question about this ingredient
6 garlic cloves, peeled and cut in half Ask a question about this ingredient
1 tablespoon whole black peppercorns Ask a question about this ingredient
Water to cover (about 15-20 cups) Ask a question about this ingredient
1/2 cup apple cider vinegar (helps to draw the minerals out of the bones and into the stock) Ask a question about this ingredient
1 bunch parsley, rinsed Ask a question about this ingredient
Sea salt to taste Ask a question about this ingredient
Put all your ingredients (except for the parsley) into a large stock pot and bring to a boil.
Ask a question about this stepSkim off all of the the foam that has risen to the top.
Ask a question about this stepReduce heat to simmer and continue to periodically skim off the foam, if necessary.
Ask a question about this stepSimmer for at least two hours or as long as overnight (I usually simmer mine for about 8 hours). The longer you simmer it, the more flavorful it will be, but keep in mind that it will reduce and you will end up with less.
Ask a question about this stepTen minutes before it has finished cooking, add the parsley (you can leave it in the bundle, rubber band and all).
Ask a question about this stepWhen it has finished cooking, allow to cool a bit and then sample your broth. Add sea salt to taste.
Ask a question about this stepStrain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off, if you like.
Ask a question about this stepYour stock is now ready for use or you can package it up and put it in the the freezer (I store mine in quart sized plastic containers).
Ask a question about this stepAwesome....I have a pot of it simmering on the stove now with the carcass from last nights diner. Thanks for the great recipe and quick reply!
I save turkey carcasses and ham bones, but I don't know why I don't collect chicken carcasses in the freezer? I cook chicken much more often. Thanks for that revelation!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
If I used a 6-7 pound chicken to start with, is that the same as 2 chickens, assuming that your "standard chicken" is about 3 pounds?