Description
A good way to make stock from a left-over chicken carcass if you've diced it up for other cuts but some meat is remaining.
Ingredients
- Chicken Carcasses
- Water
- Onion
- Carrot
- Garlic
- Ginger
- Bay Leaf
- Celery Seed
Instructions
- Place chicken carcass in medium sized pot and just cover with water
- Bring to boil and then simmer over a low-medium hear for one hour
- You may need to keep adjusting the temperature from time to time as some liquid evaporates
- Skim fat from the top of the broth
- Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice
- Allow stock to cool uncovered
- Strain into a storage container and either use immediately or freeze for later use