Prep time: 10 min
Cook time: 180 min
Total time: 190 min
Ingredients: 1 chicken carcass; 2 celery ribs, (chopped); 2 large carrots, (chopped); 1 onion, (quartered); 3 cloves garlic, (crushed); 4 sprigs fresh thyme; 2 bay leaves; Parsley stems; 10 peppercorns, (optional)

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https://www.themediterraneandish.com/how-to-make-chicken-stock/

How to Turn Kitchen Scraps Into this Flavorful Golden Elixer

Don't toss those bones! We're showing you the absolute easiest way to make rich, golden chicken stock using your stovetop or crockpot. It costs almost nothing and tastes incredible. Two methods inside!

Rezept

Soup

Zubereitungszeit ca. 190 MinutenVorbereitung ca. 10 MinutenKochzeit ca. 180 Minuten

Zutaten:

1 chicken carcass
2 celery ribs, (chopped)
2 large carrots, (chopped)
1 onion, (quartered)
3 cloves garlic, (crushed)
4 sprigs fresh thyme
2 bay leaves
Parsley stems
10 peppercorns, (optional)

Arbeitsschritte:

Strip the chicken carcass of meat: Use your hands to pull and peel the meat off the bones. Transfer the meat to a container and keep in the fridge. Use it in soup, chicken chicken salad, or to top a bed of greens.
Make the stock: Into a large stock pot or Dutch oven add the chicken carcass – bones, skin and any random bits. Add the chopped celery, carrots, onion, garlic, thyme, bay leaves, parsley stems and peppercorns if using.
Cover with water and simmer: Pour 10 cups of cold water over the ingredients in the stockpot and turn the heat to medium, just until it begins to have a low boil, then reduce to medium low (or whatever temp you need to keep the stove at for a gentle simmer). You want the stock to simmer and never boil. Boiling can cause the fat and proteins to emulsify and give you dark, greasy stock.
Skim the stock: Push the ingredients down to make sure they are submerged in the water and let the stock simmer on medium low for the next 3 hours. Cover with a lid. Check every 45 minutes or so and use a spoon to skim any foam that may form off the surface. This is not an exact science. If you lose track of time, and it simmers for 4 hours that’s Ok. You’ll just have a more concentrated stock and might need to add water. If you’re short on time and you only have 2 hours then you’ll just have a lighter stock. That’s Ok too. There is no room for perfectionists in stock making!
Strain the stock: Layer a fine mesh strainer with cheesecloth. Set it over a large bowl, then ladle the stock into the lined strainer. Press on the solids to release any additional liquid. When it’s done you should have between 5 and 6 cups of stock depending upon how much it has reduced.
Use, store or freeze: Transfer the stock to small containers so it cools down faster. Let it cool completely then cover and transfer to the fridge. Once stock sits in the fridge for a few hours or overnight a fat layer will form on the top. Go ahead and remove that fat layer. The stock will be gelatinous and wobbly when cold. that’s a good thing. Use it within 5 days or freeze it for up to six months.