help me make chicken stock from a carcas
Last night I roasted a chicken in lemon garlic and parsley. Tonight I would like to take the carcas and make some stock (broth ... there is some meat on the bones after all).
What do I do?
Do I roast the bird first? If so at what temp for how long?
Or do I simply throw the carcas in the pot and cove with water herbs and veggies.
Place the carcass in a pot of cold water to cover.
Add 1 bay leaf, 1 thyme sprig, 6-8 parsley stems, 6 black peppercorns, 1 medium onion, cut in quarters, 1 stalk of celery, cut into 1" pieces, 1 medium carrot, peeled, and cut in 1" lengths.
Bring to a boil, immediately turn down to low, skim all fat and skum that comes to the surface. Simmer on low for at least 6 hrs. Occasionally skim any solids or skum that appear.
Strain into a clean container, chill, keep in refridgerator until needed. Will keep at least 4-5 days.
If you're lazy like me you can just stick the carcass as is in some water (not too much since you don't have a lot of chicken to work with) and simmer it for a while. Voila! If you want to get fancy, throw in a bit of onion, celery, +/or carrot if you like a bit of sweetness. Sometimes if I really want to get super-fancy I put some leftover shiitake mushroom soaking water in there, and that makes a pretty nice broth. But you really can't go wrong.
You can still use it for stock; roasting it a little will help intensify the finished product. To do that, just put it on a baking sheet with some vegetables (onions, garlic, celery, carrots, etc) drizzle with a little oil and roast on 425 for about 30 minutes. Scrape the carcass and veggies into a large soup pot or Dutch oven, fill with water, add a bay leaf, maybe some thyme, salt & black peppercorns or ground pepper. If you want, add a couple of bouillon cubes or some chicken paste to the pot...Bring to a simmer and cook until it is reduced by 3/4 the original amount. Strain and refrigerate or freeze.
Also, one clove (as in clove berries, not garlic, just to be clear) is helpful and very traditional.
Do not use too much carrot (a common mistake) - for a single carcass, a small carrot, a rib of celery, and a small to medium onion are sufficient.
And be sure to start with cold water, bring to a boil to skim, and then simmer - and simmer means barely bubbling, not a merely moderate boil.
when I have an already roasted carcass, I typically use it for soup, not stock. If you go for small quantity of stock you might make out okay even with all the meat and skin missing, but here's the best way to make stock, though I reduce the quantities: