Author: Alex Recker
Why should you make your own chicken stock?
- It's easy.
- It tastes better than the stuff out of the box.
- You can make it from stuff you would normally throw out.
You can keep everything in the freezer until it's time to use. Even if a vegetable is old and wilted, it will still make great stock.
- chicken carcass1
- cold water
- green onions
- parsley stems
- parmesan rind
Remove skin, loose fat, and tail from chicken carcass. Add to a clean stock pot. Add cold water until the carcass is just covered.
Raise the heat to a boil. As the temperature rises, scum should collect on the surface. Remove it with a wide spoon.
As the pot comes to a boil, add another quart of cold water. Wait for the pot to come to temperature again and once again spoon off the scum.
Add vegetables. Wait for pot to come to a boil. Cover and simmer for 2-3 hours.
Turn off heat. Strain stock and funnel into a clean container. Keeps in the fridge for 3-5 days.
can also use other raw bones ↩