You start with water and add vegetables and chicken parts. I list some vegetables below, but you can use almost any mild tasting vegetable. In addition to the list below, try celeriac, eggplant, lettuce, green beans, uncooked lentils, corn cobs, and bean sprouts. Avoid most cole crops (Brussels sprouts, cauliflower, cabbage). Get in the practice of throwing vegetable trimmings into a ziplock bag and putting them in the freezer for use in stock when you make it.
- 16 cups of water
- 1 large large onion (and or 2 large leeks)
- 2-3 celery stalks (including leaves)
- 2-3 large carrots
- 4-6 cloves of garlic
- 1 large turnip
- Stems from greens
- Mushrooms and/or their stems
- Summer squash (unpeeled) or winter squash peeled.
- Bay leaves
- 5 or 6 black pepper corns
- Salt to taste
Coarsely shop the vegetables into pieces no more than 1 inch square and add to the water with the herbs, salt and pepper. Add the chicken carcass, wings, giblets, neck and liver, skin and other leftovers. If you can find chicken feet, add a few to the pot for extra protein and gelatin. (Unfortunately most chicken feet today are shipped to China, but not by your local farmers! Another reason to shop with them.)
After the stock cools, leave it overnight in the refrigerator. You can then lift the coagulated fat from the surface and the stock is fat free, turning it into chicken broth. (Heat the fat in pan with some sliced onion until all the water is removed and the onion is a toasty brown). Keep the rendered fat in jar in the refrigerator if you want to make the world’s best latkis or chicken liver pate.