Carrots, Chicken, Parsley
- 1 Chicken Carcass
- 1 large onion, roughly diced
- 4-5 carrots, roughly diced
- 3 cloves garlic
- 4-5 parsley stems
- 1 bay leaf
||You can roast the carcass bones first to get more flavor. Just be careful to keep an eye on it, if the bones burn, your stock is going to be toast. |
||Sautéing the vegetables up in a bit of olive oil first helps to bring out the flavors. |
||Once you add the carcass to the stock pot, only fill the water up to just cover the bones. |
||Never let the stock come to a boil. A steady, slow simmer is key for a clearer stock, skim off the scum that forms on the top. |
||Let the stock simmer for about 3-6 hours. Don't go past 6 hours, the stock can get cloudy. |
||Strain it by running it through a fine mesh strainer. You'll get a clearer broth
. Let it sit, scrape off top layer of fat.
Chill or freeze immediately |
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