Ingredients
B
Bones and Carcass
T
Tendons, Scraps, and Giblets
C
Chicken Scraps
V
Veggie Scraps
O
Onion Skins and Roots
C
Celery Stems and Leaves
O
Onion Skins and Tops
P
Potato Skins
G
Garlic Skins
S
Scallion Roots
W
Water
Directions
1
For a Brown Stock:
1
Roast the Bones and Carcass at 400°F (200°C) for 20 minutes.
B
Bones and Carcass
2
For a Neutral Stock:
1
Skip the roasting step.
2
Place all of the Chicken Scraps and Veggie Scraps into a large pot.
C
Chicken Scraps
V
Veggie Scraps
3
Cover them fully with Water and simmer on Low Heat with No Lid for 3 - 4 Hours.
W
Water
4
Strain out the solids, add a Pinch of Salt to Taste.
5
For additional Remouillage:
1
Re-cover the Wet Solids with water and then simmer again for 2-3 Hours to make a lighter flavored stock.
W
Water
