Basic Chicken Stock
Ingredients
| 1 | roasted chicken carcass |
| 1 tbsp | olive oil |
| 12 cups | water |
| 1med | carrot, peeled and coarsely chopped |
| 1 med | celery stalk, peeleed adn coarsely chopped |
| 1/2 med | yellow onion, coarsely chopped |
| 2 | fresh thyme sprigs |
| 1 | bay leaf |
| 1/2 tsp | whole peppercorns |
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Steps
- Break up the carcass into several smaller pieces so they fit in an even layer in the bottom of a large pot.
- Heat oil in teh pot over medium-high heat until shimmering. Add the carcass pieces and cook, turning occassionally until lightly browned (over 8 minutes)
- Add remaining ingredients and stir to combine, scraping up any browned bits from teh bottom of the pot with a wooden spoon.
- Bring to simmer but do not let the stock come to a boil
- Reduce heat to low and continue to simmer. Occassionally skim any scum off the surface using a large spoon. Cook until flavors have developed about 1 1/2 hours
- Remove and discard any large pieces of carcass. Set a fine-mesh strainer over a 2 qt saucepan. Pour the stock through the strainer.
- Allow the stock to cool before storing in the fridge or freezer
Note
For about a 5-6 lb chicken. Adjust the ratios for large chickens (usually do 18 cups of water).
Added used veggies from the roasting of the chicken.