Author: Kris Bordessa, National Geographic author/certified master food preserver
Ingredients
1-2roasted chicken carcasses
2-4handfuls of vegetables, roughly chopped*(or vegetable trimmings)
water
Instructions
The stovetop version:
Place the chicken carcasses in a stock pot along with the vegetables. Fill the pot with water to within 3" of the top. Bring to a low boil, then simmer (with the lid on, of course). How long, you ask? My mom always simmered for 2-3 hours to get a nice chicken stock, but more and more, I've been letting mine go for a lot longer. I don't like to do this on the stovetop, though, so I make it in my slow cooker.
The slow cooker version:
If you have a slow cooker, you have the freedom to let your stock cook for a day or two without having to worry about leaving a burner on for that long. Cooking for this long draws out all the goodness of those bones and makes a nice, gelatinous broth.
To make it this way, simply toss your ingredients in, cover with water, and let it cook on low heat for 24 to 48 hours to create a rich bone broth.
Use tongs or a slotted spoon to remove the chicken bones and vegetables. If you want pristine broth, you can strain it, but I rarely do.
Ladle up a cup and enjoy! Divide excess into the freezer container of your choice (mind the headspace if you're using glass) and freeze for later use. I use this homemade broth when I make polenta, risotto, and soups or simply for drinking.
Notes
You could follow a specific recipe, but you know how I feel about measuring. My method probably wouldn't be approved by Julia Child, but it works and it's easy.*This is where you clean out your refrigerator crisper. Pull out the limp veggies you haven't used all week; celery, carrots, onion, garlic, greens - they're all fair game.Adding a few tablespoons of vinegar to the water will help draw all the nutritional goodness out of the bones.