It's stock! No, it's broth! No matter what you call it, one thing we can all agree on...
it's damn good. Below are a few steps to making 5 cups of your very own liquid gold.

Items Needed:

Yields 5 cups

1 x large yellow onion

Unpeeled and cut in half.

1/2 x head of garlic

Unpeeled (halved horizontally).

2 x medium carrots

Peeled and cut into chunks.

2 x celery stalks

Cut into chunks.

2 x sprigs thyme
1 x bay leaf
1 x tablespoon black peppercorns
1/2 x lemon (optional)
Salt to taste
1. Roast carcass, wings, and veggies.

Preheat your oven to 400° F. Spread leftover chicken carcass and wings, onion halves, garlic, and carrots on sheet trays and roast until the carcass is a deep golden brown, roughly 30 minutes or so.

2. Simmer everything in a stock pot.

Add the roasted carcass and wings, and vegetables to a medium stockpot along with celery, thyme, bay leaf, and peppercorns. Add water until ingredients are just submerged. Bring this mixture up to a boil over medium heat and then reduce it to a simmer.

3. Strain & Enjoy.

Cover and simmer for three hours. With about twenty minutes left, add the 1/2 lemon (optional). Simmer for twenty more minutes, and strain.

Some Additional Reads

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Breaking Down a Chicken

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Spatchcock a Chicken

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