Prescription Chicken Stock
I love making stocks! They are so easy and are a great way to start experimenting with flavors.
Often, I try to save ingredients that are frequently over looked, like onion skins, carrot peels and dried out mushroom. These underrated additions really help to build great flavor. This particular recipe is a go to for me because it's simple, yet makes a great base for a verity of soups.
you will need:
1 leftover left over chicken carcass (just the bones, cartilage, skin and meat scraps)
Peels of about 3 onions and or leeks
1/2 head of garlic, halved
2 celery bases
2 tbsp. whole black pepper corns
1 tbsp. kosher salt
2 bay leaves
4-5 sprigs fresh thyme
1 bunch leftover parsley stems
1 2-3 inch parmesan rind
4 quarts water
Heat 4 quarts of water in a large stock pot and add all listed ingredients
Bring the mixture to a steady boil, reduce to a simmer and cook, partly covered, for at least 3 hours but no more than 5.
Remove from heat and once cool enough to handle, strain into preferred storage containers
Use within 7 days if unsealed or freeze up to 3 months.