1. Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. Add veggies like celery, onion, carrots, parsley.
2. Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.
3. Bring to a boil and immediately reduce heat to bring the stock to barely a simmer.
4. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.
5. Remove the bones and strain the stock.
6. If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.
No comments:
Post a Comment