Carcass Piece Basic Chicken Stock

Carcass Piece Basic Chicken Stock

Ingredients:
1 chicken carcass, bones from 4 chicken pieces, or 1 leg with thigh
1 onion, quartered
1 large carrot, coarsely chopped
1 celery stalk, cut into chunks
7 cups water
1 bay leaf
1 parsley sprig
1 thyme sprig
8 whole black peppercorns
½ tsp salt

Directions:
1. Break up whole chicken bones; leave leg whole. In large saucepan over medium-high heat,
combine bones or chicken, onion, carrot, and celery. Add water and bring to boil, skimming off foam.
2. Add bay leaf, parsley, thyme, peppercorns, and salt. Reduce heat, cover, and simmer for 2 hours.
3. Strain stock through sieve into heatproof bowl, discarding solids. Let cool, then refrigerate until
cold and remove fat with spoon. Use refrigerated stock within 3 days or frozen stock within 3 months.