Recipe loosely inspired by Salt Fat Acid Heat by Samin Nosrat pg 271
Time: 10min prep / 2-3hr simmering
Servings: ~1 cup of stock
Rating: 4.5/5
INGREDIENTS
Chicken bones, carcass
Optional
garlic, sliced
carrots, halved
white onions, quartered
vinegar
thyme
salt and pepper
INSTRUCTIONS
1. Remove as much meat as possible from the chicken bones.
2. Slice vegetables.
3. Add bones and vegetables to the pot. Fill with enough water to just cover the contents.
4. Add a dash of vinegar and season with thyme, salt, and pepper.
5. Bring to boil then let simmer for several hours.
6. When finished simmering, remove from heat and separate out the liquid. Use the vegetables in a soup or stew.
Thoughts
This is an excellent way to use up a chicken carcass when getting a rotisserie chicken from the store. The stock is excellent for a soup base or as additional flavor when cooking grains. The stock can be diluted by starting with more water.
When I made this, I used 1 chicken carcass and a few extra leg bones. I added garlic and the herbs but didn’t have the other vegetables. I ended up with ~1 cup of stock. Next time, I want to try with more vegetables.