Saturday, February 06, 2010
Slow-simmered Chicken Stock
The last two times I roasted chicken, I knew I wasn't going to have time to make stock from the carcass, so I popped the carcass into a ziplock bag and froze it.
This morning I dug out my deep stockpot (the one with the handy-dandy pasta-draining insert) and loaded up that colander with the two chicken carcasses, one cut-up onion, half a pound of baby carrots that were a little past their prime, some celery tops (including the leaves), a handful of dried parsley, some kosher salt, black pepper, 2 tablespoons of minced garlic, some rosemary and thyme.
It smells great in here. The stock has been cooking for 4 hours now.
I'll let it cool a bit, then remove the colander with all the solid stuff, then chill the broth so I can remove the fat from the top. Now I'll have the soup base all made for Monday evening's dinner.