Makes 4 quarts | Prep time 10 minutes | Cook time 2 hours
- 1 roast-chicken carcass, plus any pan juices
- 2 unpeeled yellow onions, cut into chunks
- 4 unpeeled carrots, cut into thirds
- 1 bunch celery, including the heart, cut into thirds
- 1/2 bunch fresh flat-leaf parsley
- 12 black peppercorns
- 1 bay leaf
- Sea salt to taste
- Rinse the vegetables well. In a 12-quart stockpot, combine the chicken carcass, onions, carrots, celery, parsley, peppercorns, and bay leaf. Fill the pot with the water to 2 inches below the rim, cover, and bring to a boil.
- Remove the lid, decrease the heat to low, and skim off the scum that has risen to the top. Simmer, uncovered, for one to two hours.
- Strain the broth through a large sieve, and then stir in salt to taste. Let cool to room temperature, and refrigerate overnight. Skim as much fat as you can from the top of the broth before dividing into airtight containers. Refrigerate for up to four days or freeze for up to three months.
This recipe originally appeared in “How to Roast a Chicken” which was published in the January/February 2018 issue of Experience Life magazine.