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I make my stock in a Crock-pot, it’s so simple.
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Clean all the veggies, peel the carrots, and then rough chop everything into thirds. Toss all the ingredients and chicken carcass into the Crock-pot, cover with water. Heat to a boil put the lid on and let it cook with the lid on for 8-12 hours. Taste the stock and adjust salt to taste.
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Turn off the heat and let the stock cool enough that you can handle the pot without burring yourself. Then strain the broth from the carcass and veggies. I will strain it twice normally. For the first strain I use a huge mixing bowl with my colander resting over it to make the process simpler. For the second strain I pour the broth through a sieve and into the glass container that I will chill it in. Discard all the chicken and veggies.
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Cool the stock in the fridge, skim the fat from the top of the cold stock. Then freeze the stock in plastic bags until ready to use it.