Ingredients
6 cups water
1 left-over chicken carcass, or 1 1/2 lbs chicken bones
2-3 onions, quartered
1-2 ribs celery, cut into 1" pieces
1 large carrot, cut into 1" pieces
3 cloves garlic, cut in half or slightly squashed
2 bay leaves
2 sprigs fresh thyme or 1 of rosemary (dry is fine, just eyeball about a tsp)
1 tbsp peppercorns
A few sprigs of fresh parsley, if you have some around, otherwise omit
Preparation
Put all ingredients into a large pot; bring to a boil. Reduce heat and simmer, one or more hours. Skim any scum that surfaces. Add more water if it’s boiling down too quickly.
Strain through a fine sieve.
To de-fat, chill several hours or overnight, and remove solidified fat from surface. This will keep at least five days if refrigerated, but should be brought to a boil for at least 90 seconds before using.
