Chicken Stock

1. 1

   Place the carcass in a large pot of water over high heat.

2. 2

   Add the base in whatever proportions it instructs on the jar.

3. 3

   Then add the vegetables and trimmings.

4. 4

   Boil the stock for about 2 hours, until the meat falls off the bones.

5. 5

   Strain, discarding everything but the liquid.

6. 6

   This will last for several days in the refrigerator or for months in the freezer.

7. 7

   To make your own base, the next time youre making chicken stock, boil it for 3 to 4 hours, until it is thick and concentrated and almost jelly-like.

8. 8

   Strain it, pour it into ice cube trays, and freeze it.

9. 9

   Use those stock cubes instead of base the next time you are making chicken stock.

No additional tips available.