Second Cooking Chicken Stock
By: Gina Marie Barone
Published: Friday, March 5, 2010 - 1:35pm

Ingredients




1 Medium Yellow Onion, diced
1 Large Carrot, scrubbed and diced
1 Large stalk of Celery, washed and diced
2 Cloves Garlic, smashed and left whole
2 Tablespoons Olive Oil
2 Parsley Stems
1 Bay Leaf, dried or 2 fresh Bay Leaves
6 Thyme Sprigs
10 Black Peppercorns
1 Reserved Chicken Carcass, skin removed
12 cups Filtered Cold Water

Preparation

1 Saute vegetables, herbs and peppercorns in olive oil. Do not brown. 2 Stir in all reserved chicken bones, cook 5-10 minutes. 3 Add cold water. Bring to a boil. 4 Skim any impurities that come to the top. 5 Turn heat down to a simmer . Skim as needed. 6 This will produce a nice soup base that is not cloudy. 7 Simmer uncovered until reduced slightly, about 1 1/2 - 2 hours. 8 Remove bones and discard. 9 Strain broth into a large bowl. 10 Cool down in the refrigerator or in an ice bath completely before storing or freezing

About


This is a "second cooking" chicken broth using the leftover bones of a whole cooked chicken. If you don't have time to make this right away, you can freeze the bones for a later use. Whatever herbs, spices, brine, or smoke that was used to cook the chicken originally, will add a unique flavor to the broth. It's much quicker than making a chicken stock, but not as rich.