1 -2 two Chicken Carcasses Water 2 onions 2 celery stalks 2 carrots (large) 3 bay leaves 1 clove garlic 4 sprigs thyme 8 sprigs parsley
Chop chicken carcasses into smaller chunks. Place in a large pot and cover with cold water. Bring to a boil, reduce heat and simmer about 1 -1.5 hours until the bones can be broken apart easily with a wooden spoon. Every 30 minutes check for foam that forms on the top of the water and remove.
Cut vegetables into chunks. The above measurements are approximate. Aim for 50% onion, 25% carrots and 25% celery. Don’t stir the pot after you’ve added the vegetables.
Simmer for another 30 minutes to an hour. Check the flavour every 20 minutes or so. When the stock has a chicken flavour and is not longer watery it is done.
Strain and reserve the liquid. Discard the chicken bones, vegetables and aromatics. Remove the fat that accumulates on the top of the stock.
Cool 15- 30 minutes. Store in the refrigerator for 1 week or freeze for up to 3 months