Notes, tips, and variationsEdit
- Place the chicken carcasses in a stockpot, and cover with water.
- Place over moderate heat. As the water comes to a boil, lower the heat to a simmer.
- Scum will begin to rise to the surface. As it does so, skim it off with a perforated spoon.
- At this point, there are two options:
- Add the rest of the ingredients and simmer for 2 hours or more, as your taste determines.
- Simmer the stock for 4 to 5 hours or more. One hour before the end of the cooking time, add the rest of the ingredients. This latter method will leave a more pronounced flavour of herbs, spices and vegetables while extracting the most out of the chicken.
- Strain, cool rapidly by placing pot in an ice-filled cooler, and refrigerate or freeze in suitably-sized portions.
- If stock is refrigerated, it must be heated to boiling point for 2 minutes before every use and every 3 or 4 days or it will sour.