A couple years ago, I finally started making my own stock. Wow, what a difference it makes! And SO easy! I freeze this in 2c and 4c quantities.
- 1 carcass from a ~5 pound bird, meat removed for another use, plus the reserved giblets (*see Note)
- 1 large carrot, quartered
- 1 celery stalk, quartered
- 1 small onion, halved
- ½ bunch fresh thyme
- handful fresh parsley
- 10-ish whole peppercorns
- 1 large bay leaf
- 4 cloves garlic (*see Note)
Throw everything into a large stock pot. Cover with water. Simmer 8 hrs, adding water as necessary. Remove pot from heat and allow to cool. Strain stock through a fine mesh strainer into a different container. Chill. Skim off the fat. Add enough water to end up with 4-5 quarts.
*Note: for the bird, I usually use my Roast Chicken with Lemon and Garlic recipe, reserving the giblets. Because I roast the chicken with garlic and lemons, I use some of that roasted garlic AWESOMENESS to make the stock. And I use a lot – like half a bulb. And a couple of the lemons too.
I drain the stock into a large container and put in the fridge to chill. Then the fat that rises to the surface solidifies and is easy to remove.