Chicken Stock Using Carcass

Name: Chicken Stock Using Carcass
Ingredients: 1 1/2 kg chicken carcasses (with some meat remaining); 6 cups water; 1 large onion, quartered; 1 large carrot, cut into around 12 pieces; 1 teaspoon garlic, crushed; 1 teaspoon ginger, grated; 1 bay leaf; 1 teaspoon celery seed

8 ingredients

6 steps

Ingredients

1 1/2 kg chicken carcasses (with some meat remaining)
6 cups water
1 large onion, quartered
1 large carrot, cut into around 12 pieces
1 teaspoon garlic, crushed
1 teaspoon ginger, grated
1 bay leaf
1 teaspoon celery seed

Directions

1

Place chicken carcass in medium sized pot and just cover with water.
2

Bring to boil and then simmer over a low-medium hear for one hour. You may need to keep adjusting the temperature from time to time as some liquid evaporates.
3

Skim fat from the top of the broth.
4

Add onion, carrot, garlic, ginger, bay leaf and celery seeds and continue to simmer for 3 hours, stirring once or twice.
5

Allow stock to cool uncovered.
6

Strain into a storage container and either use immediately or freeze for later use.