1 chicken carcass (if there’s a bit of chicken left on the bones, it’s okay. You’ll tend to that later.)
1/4 cup white vinegar
veggie peels from freezer
a couple of carrots, cut into about 4 to 6 large pieces
a couple of stalks of celery, cut into 4 to 6 large pieces
1 small onion, cut in half
1 bunch fresh parsley or 1 Tbs dried
approx. 16 to 20 cups water
1. Add chicken carcass, water, & vinegar to pot. Allow to soak for 30 minutes. (The vinegar is essential to pulling out all the wonderful vitamins otherwise locked away in those precious bones, particularly potassium, calcium, & magnesium.
2. Add veggie peels or veggies to pot, along with giblets. (It’s okay to use older looking veggies as long as they do not have any bad spots on them.)
3. Bring pot to a boil, then reduce heat & simmer for 12 to 24 hours. If using your Crock Pot, make sure to cook it closer to 24 hours on high.
4. About 10 minutes or so before stock is finished, add parsley.
5. Strain broth to remove bones & veggies, making sure to keep any remaining chicken meat that was attached to the bones.
6. Allow to cool completely before dividing and freezing, making sure to remember to keep some out for the delicious soup that you were planning to make!
Here’s what your wonderful stock will look like when you’re done:
|Hot Finished Broth|
Mine still has to finish cooling so that I can put it in the refrigerator. Once it’s completely cool, any fat will have risen to the top and harden so that you can skim it off & throw it away.
Coming soon, my recipe for a yummy, juicy, tender roasted chicken!