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Author Notes: When I was a little girl, my grandmother liked to have my help in the kitchen all the time. We ate our family meals at her house because my mother worked the evening shift as a nurse. Grandma always had a stock pot on top of the stove ready to go. After a meal of roast chicken, she would place the carcass in the refrigerator and say to me, "You know what you will be doing in the kitchen after school tomorrow!" She used her stock as a basis for all sorts of soups, sauces, and gravies she made. This is the very simple recipe she used, and I have added a few ingredients to her original stock recipe. —Bevi
Serves 2 quarts
- Roast chicken carcass
- 2 or 3 Carrots, halved
- 2 Parsnips, halved
- 1 Onion, peeled
- 1 handful Parsley, washed but not chopped
- Pepper, to taste
- Salt, to taste
- Place the chicken carcass in a stock pot.
- Pour in enough water to just cover the chicken carcass.
- Throw the carrots, parsnips, onion, and parsley into the pot.
- Bring just to a boil, and immediately turn down the heat to simmer for about 3 hours. When the stock has taken on a golden color, turn off the heat and let sit. Add salt and pepper to taste.
- Strain the stock through a sieve or colander. You can pick off chicken meat for another recipe.
- Placed the stock in the refrigerator.
- After a few hours or even overnight, you can de-fat the stock by placing a paper towel over the fat that has risen to the top of the stock. The fat will stick to the paper towel, and you will be left with a beautiful amber, clear broth. You can freeze or use immediately in another recipe.
- This recipe was entered in the contest for Your Best Chicken Broth
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