Classic Chicken Stock
|Olive oil||1 Tablespoon|
|Onions||2 , peeled and cut into large dice|
|Carrot||1 , peeled and cut into large dice|
|Celery||1 , cut into large dice|
|Fresh thyme sprigs||3|
|Fresh parsley sprigs||3|
|Bay leaf||1 Small|
|Black peppercorns||1 Teaspoon|
|Water||1 Quart (To Cover)|
Have butcher cut carcasses into small pieces or use a cleaver to do so at home.
Keep refrigerated until used.
Bring a large saucepot to medium heat; add oil.
Add onions, carrots and celery; saute for 5 minutes or until onions are transparent.
Add chicken carcasses, thyme, parsley, bay leaf, peppercorns and water to cover.
Bring to a boil; reduce heat and simmer about 1 hour, skimming surface as necessary.
Remove pan from heat.
Place a strainer in an empty container to hold a large amount of liquid.
Pour mixture into strainer and strain.
Skim off any surface fat.