1 chicken carcass
2 stalks celery, roughly chopped including green leafy parts
2 large carrot sticks, roughly chopped (no need to peel)
3-4 medium onions, roughly chopped including skins
½ bunch parsley (cleaned well), roughly chopped
whatever peelings and skins you have from vegetables cooked through the week (store these in an airtight container for up to a week in the refrigerator until ready to use)
Salt (add salt after cooking process to adjust to your tastes)
Cold water
2 tbs. canola oil
Tools needed: Cheese cloth
1. In a large stock pot (approx. 8 quarts), add and heat the canola oil till hot.
2. Add all the vegetables and cook until the onions are translucent approx. 5 minutes.
3. Add chicken carcass. Add the cold water to fill the stock pot.
4. Bring the stock to a boil and turn down the heat so the stock is just barely simmering. Let simmer 3 hours. Stir occasionally and spoon off the foam (fat), as it rises to the top.
5. Strain the stock through the cheese cloth into another container. If you would like a clearer broth strain the liquid again through the cloth.
6. Store and freeze in airtight containers until ready to serve.
*This is very easy to do and so worth it. Plus you are using parts of the vegetables you would have thrown out anyways. I have used the green parts or leeks, zucchini peels, green leafy parts of celery and kale, and skins of onions. You can add more fresh or dried herbs too.
**It freezes beautifully. Just store in different containers in the quantities you will be using it in.
***This can be used to make gravy’s, sauces and soups.
****If you are in a hurry I have let this simmer for only 1 hr. When you are ready to use it just boil it down some to concentrate the flavors.
My son only likes the broth of soups so this is perfect for him and he gets all the vegetable nutrients and doesn’t even know. Because produce can spoil so quickly I really like to make this broth right before I go shopping. I make it with all the produce that is close to going bad so I am not wasting it.
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