1 carcass from 1 roasted chicken
1 carrot
peppercorns
Add cold water to cover chicken, add carrot and peppercorns, boil for 3-4 hours. Let cool, remove any remaining meat from bones. Skim fat off the top of the stock.
Subscribe to:
Post Comments (Atom)
1 comment:
I have found that a simple (and thrifty) tip is to save the "throw away" parts from veggies when I am cutting them up for other uses. The ends from onions, carrots, celery, etc. I will most often keep them in a large freezer bag and when I am making stock, dump the whole lot into the stockpot.
I usually add a bay leaf and a clove or two of garlic and simmer it slowly for about 2 hours, slightly covered, before pouring it through a strainer.
Post a Comment