Ingredients
- chicken carcasses, carcasses (2 kg)4 lb
- onions, medium dice (125 g)4 oz
- carrots, medium dice (60 g)2 oz
- celery with leaves, with leaves, medium dice (60 g)2 oz
- parsnips, optional, medium dice (60 g)2 oz
- leeks, optional, medium dice (60 g)2 oz
- fresh or dried thyme, fresh, or ¼ tsp dried8 sprig
- parsley with stems, with stems8 sprig
- bay leaf1
- black peppercorns, black10
- garlic cloves, whole, unpeeled and crushed2 clove
- dill, optional6 sprig
- whole coriander, whole, optional1/2 tsp
- fennel seeds, optional1/2 tsp
- water2 gallon
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Place the chicken carcasses in a stockpot, and cover with water.
Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.
Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.
At this point, there are two options:
Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.
Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions.
Region evidence: no stated origin (basic dish)
