Hubby: I put stuff in a pot
Me: What stuff?
Hubby: carcass, onion, garlic if you want, carrot, parsley, celery, celery leaf if you wan, salt pepper, water
Me: How much
Hubby: You know, enough, what I have on hand
Me: Sigh (knowing I could probably remember if I had another cup of coffee) how long do you cook it for?
Hubby: As long as you got
Sigh, so that probably doesn't help a lot of you! So here is the recipe from the Williams-Sonoma Risotto (affiliated link) book, which is close to his recipe anyways. And remember, apparently you can don't need to be concerned with measurements, just throw a bunch of stuff in a pot and cook it awhile!
Chicken Stock (Broth)*
3lb chicken backs and necks (the whole carcass all the bones etc, no skin)
2 large yellow onions, cut into 1- inch pieces (we usually just quarter it up)
2 large carrots, peeled and cut into 1-inch pieces
2 bay leaves
4 fresh parsley springs
3 qt water
- In a large saucepan (stock pot), combine everything you are using.
- Pour n the water (it needs to cover most everything) and bring to a boil over medium heat, skimming the surface occasionally to remove any scum or froth.
- Reduce the heat to low, cover partially, and simmer for 3 hours. Continue to skim off any froth that rises to the surface.
- Strain the stock through a colander or sieve (it says to line it with cheese cloth or muslin but we have never done this, however we have a very fine mesh colander) placed over a large bowl
- discard the solids and refrigerate the stock until the fat solidifies (we usually do it overnight) on the surface. lift off the fat and discard.
- Store the stock in a tightly covered container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
* If you Goggle "difference between stock and broth" you get a lot of long winded debates. According to my husband you can use them interchangeably and stock has more flavor than broth. According to the internet stock is made with bones and broth just uses meat, so one has collagen and the other doesn't. In case you were wondering)
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