Chicken Stock Using Carcass

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.

• Ready In: 4 hrs 10 mins
• Serves: 12
• Yields: 4 cups

Ingredients

• 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

Directions

1. Place chicken carcass in medium sized pot and just cover with water.
2. 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.
3. Skim fat from the top of the broth.
4. Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice.
5. Allow stock to cool uncovered.
6. Strain into a storage container and either use immediately or freeze for later use.