Thursday, March 19, 2015

Chicken Stockbroth Thingy

1 chicken carcass or about 8-10 leg bones (i.e. if you buy a big package of drumsticks and save all the bones)
12 cups water
1 each carrot, celery stalk, and onion, washed and coarsely chopped (but unpeeled/leaves left on)
1-2 tbsp parsley
1-2 tsp minced garlic
2-3 bay leaves
6-8 peppercorns
1-2 tbsp salt*

Just before bedtime, put everything into a crockpot. Turn to low and leave all night.

Makes about 11 cups broth because of evaporation or something.

*I used 2 tbsp and without any added salt the resulting soup was a bit on the salty side even for me, so 1 tbsp would probably be adequate

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