Directions
- 1Place the chicken carcass and any other chicken bones onto a rimmed baking sheet.
- 2Set your oven to broil and roast the bones until dark and delicious.
- 3While the bones roast, prepare your vegetables.
- 4Clean off the ends of the carrots and cut them into thirds.
- 5Clean off the ends of the onion, cut into fourths, and peel off the skin.
- 6Cut the green onion stocks into thirds.
- 7Once the bones are roasted, drop them into a large pot.
- 8Add in your prepped vegetables.
- 9Completely cover the ingredients in the pot with water.
- 10Place a lid on the pot and bring it to a boil.
- 11Once boiling, turn the heat down to a simmer and cover for 3 hours.
- 12Remove as much of the big pieces of solids as you can from the pot using a slotted spoon.
- 13Pour your stock through a fine mesh strainer into a large bowl.
- 14Ladle the chicken stock into a container for storage.
Ingredients
- 1 chicken carcass
- carrots
- 1 large white onion
- green onion stocks
- water
Equipment
large potrimmed baking sheettongsslotted spoonfine mesh strainerladle
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