Ingredients
Equipment
Method
- Place your chicken carcass and all of the vegetables into a large stock pot (8-12 quart).
- Add your seasonings: salt, pepper, herbs
- Pour in enough water to cover everything by about an inch.
- Bring the pot up to a boil, then immediately reduce to a simmer.
- Simmer uncovered for 3-4 hours, as the flavors develop. Adjust seasonings, as needed.
- Once the flavor is to your liking, allow to cool enough to handle. Then, strain all the solids from the broth and discard them.
- If using the broth right away: Use a large spoon to remove any visible fat that may be floating on top. If storing: cool the liquid to room temp before placing it into the refrigerator.
- Chill overnight. The next morning, scrap off the top layer of fat (should be a jelly-like consistency) and portion the rich liquid into smaller containers for freezing.
Notes
The above recipe is a fairly basic stock recipe. Add more or less of a specific ingredient based on your preferences. For example, I prefer more onion and carrot, but less celery. I love garlic and usually add more salt as it cooks. In the summer/fall, I add a ton of various herbs. The rest of the year mostly just parsley. Do what you like.
Any of the following vegetables can be added to further enhance the flavor: leek, turnip, parsnip, or fennel. Try one at a time to see how you like the flavor. Add more as you prefer. I add a parsnip any time I find one at the market.
The following fresh herbs can be included in your stock, based on preferences: bay leaf, parsley, thyme, chives or dill.
Also, consider deglazing your veggies in a little white wine to punch up the flavor from time to time.
Start with my basic recipe above but customize it to suit your tastes.
Good Luck!