2 medium carrots roughly chopped (or 10-12 baby carrots)
2 stalks celery roughly chopped
1 medium onion roughly chopped
5 sprigs fresh parsley
1 bay leaf
10 whole peppercorns
6 cups cool water
Place chicken carcass in a large stock pot or dutch oven.* Add the carrots, celery, onion, parsley, bay leaf, peppercorns. Add water and bring to a boil. Cover and reduce heat to medium-low and simmer for 1-2 hours.
To strain the broth, set a fine mesh strainer over a large bowl (preferably one with a pour spout). Remove the large carcass pieces with tongs and discard. Working in batches, scoop the vegetables and broth into the strainer and bowl. Press to remove as much liquid as possible. Discard the solids.
Broth may be refrigerated for 10 days, or frozen for up to 3 months. I prefer to use quart canning jars. Remember to leave head space at the top of the jar if freezing. Makes about 1 1/2 quarts stock.
*Crock pot instructions: Cook on low for 4-6 hours.
Instant pot instructions: Set to high pressure for 15 minutes. Let pressure naturally release.
Roaster oven instructions: (Good for multiple carcasses) Heat at 400 degrees until simmering. Reduce heat to 300 degrees and simmer for 2 hours.
Note for multiple carcasses: I prefer to do 3-4 carcasses at once in the roaster oven. All other ingredients should be increased proportionally.
recipe and image adapted from garlicandzest.com
