the chicken Soup season is nicely underway and it shows no sign of slowing down. There is not anything higher than a large Olympic sized swimming pool bowl complete of soup. Let’s simply dive in and slurp our way returned to the pinnacle. Deal? Good. Synchronized slurping, it’s gotta be a thing.
1 Chicken carcass
3 Tbsp Olive Oil
1 Onion quartered
2 whole Carrots, chunked
3 stalks Celery, chunked
2 quarts filtered Water
1 1/2 tsp Ground Pepper
1 tbsp Rosemary
1 tbsp thyme
Salt to taste
Preheat stockpot or dutch oven over medium-high heat. Add olive oil. Saute onion in oil until it starts to brown. Stir onions and continue to brown. Add in vegetables and brown carrots and celery. About 10 minutes. Add in chicken remnants.
Top with filtered water and seasoning. Bring to boil. Cover and reduce to simmer. Simmer for 2-3 hours or until chicken parts have fallen apart and vegetables have become soft.
Place a fine-mesh strainer over a large bowl. Ladle stock into the strainer to remove the large materials. Add a double layer of cheesecloth to the strainer and strain stock again. Let stock rest and remove fat that floats to the top.
Pour the stock into airtight container and place it in the fridge. Use within 3-4 days or freeze up to three months.
Use in your favorite soups or other recipes.