10 Apr Chicken Stock
1 carcass and bones of a roasted chicken
|In a large pot, place the chicken carcass and bones and cover them with water. For 2 to 6 hours, allow the water to simmer at very low heat. Ideally, the temperature should be between 180º to 190º. If the water evaporates and the bones become exposed, simply add a little more water to the pot.|
Wash and chop all the vegetables. It is not necessary to peel the vegetables unless it is your preference. Place the chopped vegetables in the pot and add enough water to cover all ingredients. Continue to simmer for another 1 to 2 hours. It is important to stir the pot a few times to circulate all the flavors.
Remove and discard from the pot all the vegetables, chicken, bones, and/or solid pieces
• The amount of water used will change the stock’s concentration. For example, less water will increase the concentration and more will reduce the concentration whereby the stock will be lighter flavored.