Homemade Chicken Stock
2 roasted chicken carcasses
Contents from your “stock bag” (usually it’s a couple of carrots, a few celery stalks, a handful of parsley, dill, thyme, an onion that all happen to accumulate)
2 teaspoons salt
1. Place everything in a stockpot and add enough water to cover the contents. Bring everything to a simmer, skim off the scum, cover and simmer for 2 hours.
2. Fish out the chicken parts (they will have fallen apart by then), the vegetables, and whatever you can of the aromatics. Pour the stock through a fine-mesh strainer and place back in the stock pot. Simmer for another 2 hours, uncovered, or until stock is reduced by about half. Pour into containers, label your stock with a date, and cool to room temperature before freezing. Stock will keep in your freezer for up to 3 months. Remember, this is not an exact science, to taste and experiment as how much you want to reduce your stock. I prefer a more concentrated stock, but some of you might opt for something less so.
Makes roughly 2 quarts.