There is much debate over what makes a stock vs. what makes a broth -- some people say there are no vegetables in stock, just bones and water; Some say that if there are vegetables, they should go in at the very end to avoid stock cloudiness; some say yes to salt and some say definitely no.
I’m not here to argue, I’m just here to tell you how I like to make stock when I’ve got a chicken carcass left over. Heads up: There are vegetables and salt involved. It’s not the clearest stock, but it’s dark and hearty and full of flavor -- it will boost any recipe you add it to. —Cara Nicoletti
- Prep time 10 minutes
- Cook time 4 hours
- Makes 5 cups
Carcass, wings, and feet (if the chicken comes with them) of one chicken
large yellow onion, unpeeled and cut in half
head of garlic, unpeeled (halved horizontally)
medium carrots, peeled and cut into chunks
celery stalks, cut into chunks
Salt to taste
- Preheat your oven to 400° F.
- Spread chicken carcass, wings, and feet (if you have them), onion halves, garlic, and carrots on sheet trays and roast until carcass is deeply golden brown, about 30 minutes. Pour off the drippings and reserve them for another use (like gravy).
- Add the roasted carcass, wings, feet (if using), and vegetables to a medium stockpot along with celery, thyme, bay leaf, and peppercorns. Add water until ingredients are just submerged. Bring this mixture up to a boil over medium heat and then reduce it to a simmer.
- Simmer, covered, for three hours. With about twenty minutes left, add the 1/2 lemon if you're using it.
- Simmer for twenty more minutes, and strain.