- a large soup pot with a lid
- a cutting board and sharp knife
- a colander or other metal strainer
1 chicken carcass
2 onions, peeled and quartered
2 carrots, thickly sliced
2 stalks of celery, thickly sliced
2 bay leaves
After you've eaten your chicken dinner, remove any remaining meat from the bones - or not, as you choose. (Leaving some meat on the bones will flavor your stock nicely.)
Put the entire carcass into a large soup pot.
Add enough cold water to cover the carcass.
Add the onions, carrots, celery and bay leaves.
Bring to a boil. Lower heat, cover, and simmer for at least 1 hour (up to 4 hours).
Strain the stock. (Discard all of the solids.)
Cool the stock as quickly as possible, uncovered.
Freeze or refrigerate it.
- Use a turkey carcass instead of a chicken carcass.
Ideas for making this recipe your own
- Add whatever spices and vegetables you have on hand (except for those listed below).
- Don't use tomatoes, eggplants, bell peppers, asparagus, cabbage, broccoli, cauliflower or Brussels sprouts.
- After the stock has cooked, and before you strain it, remove most of the bones and solids. Sturdy kitchen tongs work well for this job.
If you enjoy this soup stock recipe, you may also like these other stock recipes: