Chicken Stock

Directions

1. 1
   {"0":"1. Use your fingers or kitchen shears to pull the chicken carcass into a few pieces that will fit snugly in your pot.","2":"2. Put the chicken bones in a pot and cover them with water by about an inch. Simmer on very low heat for 2-6 hours. You should just see a few bubbles here and there, a little movement in the liquid, and bit of steam over the pot. Add more water if the bones start to become exposed. Ideal temperature is between 180\u00b0 and 190\u00b0.","4":"3. Peel and roughly chop all of your veggies. The quantities given above are approximate, so use what you have.","6":"4. Skim off any foam or film that has floated to the top of the stock. This isn't strictly necessary, but it will make your stock look and taste more clean.","8":"5. Add the vegetables and herbs. Add more water if necessary to cover. Simmer for another hour or two at the same heat.","10":"6. Strain the stock to separate out the solid pieces. Discard the solids. (If you'd like a clearer broth, strain it again through cheese cloth.)","12":"7. Let the stock cool, then separate into portion-sized containers. Refrigerate stock for up to a week or freeze it indefinitely.","14":"Additional Notes:","16":"Alternatively, you can cover the pot and put it in a 200\u00b0 oven. You can also use a slow cooker on one of its lowest settings.","18":"We'll say it again: the amount and kinds of vegetables given above are just a guideline. Use what you have and your stock will still be great."}