Chicken Stock, two ways

Carcass Method
Makes 4-6 cups

Ingredients
1 whole chicken carcass w/some meat still on it, broken into pieces
1 large onion, peeled and quartered
2 large carrot, chopped into large pieces
1 large celery stalk w/leaves, chopped into large pieces
4-6 garlic cloves, cut in half
4-8 parsley sprigs, whole
2 quarts cold water
Black or white pepper

(Alternatively, could used several cups of clean vegetable scraps, celery, onions, peelings from carrots or potatoes, etc.)

Instructions

  1. Place all ingredients into an 8-quart stock pot, add 2 quarts of cold water to cover the carcass and other ingredients.
  2. Bring all ingredients to a boil, reduce the heat and simmer, uncovered for 1 – 1 ½ hours.  Skim any foam that rises to the top and discard.
  3. Strain stock through a cheesecloth or very-fine mesh sieve into a 6 quart soup pot.

Chicken Parts Method
Makes 4-6 cups

Ingredients
2 lbs chicken wings (legs & thighs work, too)
1T olive oil
1 large onion, peeled and chopped
2 large carrot, chopped into large pieces
1 large celery stalk w/leaves, chopped into large pieces
4 – 6 garlic cloves, chopped
4 – 8 parsley sprigs
2 quarts cold water
Salt & Pepper to taste

Instructions

    1. Chop chicken parts into 2 – 3 inch pieces.
    2. Heat olive oil in 8–quart stock pot, add onion, carrot, celery, garlic, and parsley and sauté until onion is translucent, and the vegetables have slightly browned.
    3. Add chicken pieces, water, salt and pepper. Bring ingredients to a boil, reduce heat and simmer, uncovered for 1- 1 ½  hours. Skim any foam that rises to the top and discard.
    4. Strain stock through a cheesecloth or very-fine mesh sieve into a 6 quart soup pot.