-
1
1. Use your fingers or kitchen shears to pull the chicken carcass into a few pieces that will fit snugly in your pot.
-
2
2. Put the chicken bones in a pot and cover them with water by about an inch. Simmer on very low heat for 2-6 hours. You should just see a few bubbles here and there, a little movement in the liquid, and bit of steam over the pot. Add more water if the bones start to become exposed. Ideal temperature is between 180u00b0 and 190u00b0.
-
3
3. Peel and roughly chop all of your veggies. The quantities given above are approximate, so use what you have.
-
4
4. Skim off any foam or film that has floated to the top of the stock. This isn't strictly necessary, but it will make your stock look and taste more clean.
-
5
5. Add the vegetables and herbs. Add more water if necessary to cover. Simmer for another hour or two at the same heat.
-
6
6. Strain the stock to separate out the solid pieces. Discard the solids. (If you'd like a clearer broth, strain it again through cheese cloth.)
-
7
7. Let the stock cool, then separate into portion-sized containers. Refrigerate stock for up to a week or freeze it indefinitely.
-
8
Additional Notes:
-
9
Alternatively, you can cover the pot and put it in a 200u00b0 oven. You can also use a slow cooker on one of its lowest settings.
-
10
We'll say it again: the amount and kinds of vegetables given above are just a guideline. Use what you have and your stock will still be great.
