*enough water to cover everything by 1 inch - use more or less as needed
1
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2. Place all ingredients in a large pot and bring to a boil.
3
3. Use a large spoon to skim off any foam, then turn down the heat to a simmer. Continue to simmer gently for 3-4 hours, skimming off foam as necessary.
4
4. Pour the finished stock through a mesh strainer into a large bowl or container. Discard solids.
5
5. Allow to cool for about half an hour, then refrigerate uncovered. (Stock will cool faster if you divide it into several smaller containers.)
6
6. After the stock has been in the refrigerator for 8 hours, scrape off the congealed fat on top and discard. Stock will keep in a sealed container in the refrigerator for about 3 days or in the freezer for 2-3 months.
7
7. Heat to a boil before use.
Ingredients
bones and scraps from 1 cooked chicken or turkey
1/2 head garlic, unpeeled and smashed
3 sticks celery, roughly chopped
2 medium onions, roughly chopped
2 large carrots, roughly chopped
3 bay leaves
6 whole black peppercorns
about 1 gallon (or 16 cups) of cold water
*enough water to cover everything by 1 inch - use more or less as needed
Directions
1
1. Wash hands with soap and warm water. Wash produce well and chop as directed.
2
2. Place all ingredients in a large pot and bring to a boil.
3
3. Use a large spoon to skim off any foam, then turn down the heat to a simmer. Continue to simmer gently for 3-4 hours, skimming off foam as necessary.
4
4. Pour the finished stock through a mesh strainer into a large bowl or container. Discard solids.
5
5. Allow to cool for about half an hour, then refrigerate uncovered. (Stock will cool faster if you divide it into several smaller containers.)
6
6. After the stock has been in the refrigerator for 8 hours, scrape off the congealed fat on top and discard. Stock will keep in a sealed container in the refrigerator for about 3 days or in the freezer for 2-3 months.
