Prep 10 mins
Cook 4 hrs
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.
- 1 1⁄2 kg chicken carcasses (with some meat remaining)
- 6 cups water
- 1 large onion, quartered
- 1 large carrot, cut into around 12 pieces
- 1 teaspoon garlic, crushed
- 1 teaspoon ginger, grated
- 1 bay leaf
- 1 teaspoon celery seed
- 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.
This recipe was just what I was looking for. It smelled delicious and I can't wait to make some soup with it. BEWARE, though... if you boil your liquid while making the stock, the fat will emulsify and it will turn out cloudy and not very tasty. (Trust me, I did it.) After searching ehow, I found that you can add 2 egg whites (lightly beaten) and shells, 2 T water, 1/2 t vinegar per qt of stock and simmer for 5 minutes. Surprisingly, this clears the stock right up. (I was very skeptical... especially about the shells but it worked like a charm!) I know I'll be using this recipe over and over again (hopefully without the clarifying step next time!). Thanks so much for a great recipe.
Very nice and day. I used a grease separator to skim off the grease. That made it very easy. My bird must not have been very flavorful so I ended up adding some Better Than Bouillon chicken paste at the end before making soup. Because of the ginger in the stock, I decided to turn this stock into an Asian soup recipe#271462 . It turn out perfect. Thanks for posting, Peter.
Followed the recipe. Next time I will double the veggie amounts for more flavor.