Homemade Chicken Stock
1 chicken carcass or about 1/2 lb worth of chicken bones
Include any available extra skin or chicken fat (this will add a great deal of flavor and it will thicken the stock as well)
Optional: celery, carrots, onion, parsley, salt, pepper
Place
the chicken bones and chicken skin along with any optional ingredients
in a large pot and cover with plenty of water. Bring to a boil and then
reduce the heat to a low simmer. Simmer for about 2 hours. The stock is
done when the water turns a deep golden color.
Crock-Pot
Directions: Place all ingredients in the crockpot and simmer on low for
8-12 hours. You can simmer it as long as 48 hours as well. Simply check
the level of liquid periodically and add water as needed, so that the
stock doesn't go dry.
Pour the stock through a
strainer into a large bowl or pitcher. Let it cool in the refrigerator
overnight. When it is cool, skim the top layer off the stock and
discard. It should now be thick and gelatinous, similar to egg whites or
loose jello. Transfer to jars and store in the refrigerator for up to a
week or in the freezer for several months.
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