Chicken Stock or Broth
- Chicken carcass*
- A packet of giblets, heart, and neck of a chicken
- 1 onion, quartered
- 1 small carrot
- 1 rib celery
- Several fresh parsley stems
- Salt
- Put the chicken carcass, the neck, and the packet of giblets (but not the liver) in a big pot with the vegetables and parsley, and cover with cold water.
- Bring to a boil, skim off any foam, then reduce the heat and cook at a lively simmer, semi-covered, for at least an hour, or longer if you want a more intense flavor.
- Season with only about 1/2 teaspoon salt halfway through cooking; you dont want it too salty, in case it is going to be reduced later in a soup or a sauce.
- Strain the stock, cool, and pour into whatever size containers you wish.
- You can refrigerate for 4 or 5 days and freeze for up to about 6 months.
chicken carcass, chicken, onion, carrot, celery, parsley stems, salt
Taken from www.epicurious.com/recipes/food/views/chicken-stock-or-broth-378378 (may not work)