AuthorMartinWash the chicken carcasses and remove any blood. The carcasses must be very fresh. Be careful when washing the carcasses (cross-contamination) - it is best to wash them in a pot with running water so that the dirty water does not transfer to other work surfaces and food.
Bring the chicken carcasses to a boil in a pot of cold water.
Cut the vegetables into mirepoix.
When the water with the chicken carcasses begins to boil, let it boil for 5 minutes until impurities form a foam on the surface.
Skim off the foam and impurities.
Now add the vegetables and spices.
Bring to a boil and then simmer over low heat for about 2 ½ hours. If foam forms on the surface, skim it off from time to time.
Strain through a fine sieve. If necessary, strain through a cheesecloth.
When the stock has cooled, skim off any excess fat that has separated on the surface.
Ingredients
Directions
Wash the chicken carcasses and remove any blood. The carcasses must be very fresh. Be careful when washing the carcasses (cross-contamination) - it is best to wash them in a pot with running water so that the dirty water does not transfer to other work surfaces and food.
Bring the chicken carcasses to a boil in a pot of cold water.
Cut the vegetables into mirepoix.
When the water with the chicken carcasses begins to boil, let it boil for 5 minutes until impurities form a foam on the surface.
Skim off the foam and impurities.
Now add the vegetables and spices.
Bring to a boil and then simmer over low heat for about 2 ½ hours. If foam forms on the surface, skim it off from time to time.
Strain through a fine sieve. If necessary, strain through a cheesecloth.
When the stock has cooled, skim off any excess fat that has separated on the surface.
