Ingredients:
2 tbsp. extra virgin olive oil
1 large onion
3 stalks celery
3 carrots, peeled
2 cloves garlic, halved
Roast chicken carcass, or 5-6 chicken bones
Water (enough to submerge chicken carcass)
Fresh thyme
Fresh Italian parsley
Steps:
Chop all vegetables into inch size pieces; set aside. In large stock pot, heat olive oil on medium heat. Add vegetables and sauté for about 4-5 minutes, being careful not to burn them (as they will become bitter). Vegetables should be softened and semi-transparent, but not fully cooked.
Add chicken carcass and water to the stock pot and bring to boil. Ensure that the water completely covers the chicken carcass. Turn down heat to a simmer and add herbs. Continue to cook on low heat for approximately one hour. The liquid will be reduced by about half.
Once stock is cooled, run the liquid through a fine sieve to remove loose particles.
You can freeze stock for up to 6 months.
