1 whole chicken carcass OR chicken scraps
6 cups water
1 large onion
4 celery stalks
2 tbsp of oil
Salt and black pepper to taste
1 bunch of cilantro, basil, oregano, rosemary (whatever you have!)
Any other spices or veggies you like? Go ahead and toss them in as well.
Tools you need
Chef’s knife, or similar sharp knife for chopping
Chop up your vegetables into medium pieces, roughly the size of a quarter. The exact size doesn’t matter as you'll be straining the soup and discarding the veggies upon completion.
Break off cilantro, or other green garnish from stem, and set aside.
Warm up stock pot and heat oil.
Put vegetables into stockpot cook slowly for about 10 minutes, or until the onions are translucent.
Add 6 cups of water, and spices to the pot.
In the same stockpot, place your chicken carcass or pieces and bring the entire pot to a boil.
Once the water is boiling, bring the heat down to a simmer, and cover. Simmering water will occasionally bubble up, but never fully boil. Reduce heat if necessary.
Let the stock simmer for 45 minutes, but longer if possible. You can stir the stock every 15 minutes or so to mix up the ingredients.
Once you are happy with the stock (taste it!), strain the stock and let it cool. The longer you let it simmer, the richer the flavor!
You can keep the stock in the fridge for three days or so, but we recommend freezing it in a small tupperware container.
Enjoy! Use the stock for the base of soups, to flavor plain rice, thin a sauce, or on its own as a warm snack on a cold winter day.