Don’t throw away your chicken carcass or the package of giblets. Here’s a way of making a simple chicken stock (or broth—I use the terms interchangeably) that you’ll be using in all kinds of soups. This will produce only about 4 cups, so you may want to freeze the chicken elements until you have enough to make at least twice that amount.
Preferably uncooked, but if you have only a cooked carcass, by all means use it, as long as you add some fresh uncooked parts, such as extra giblets and neck, and maybe one or two wings.
Ingredients
Preparation
Put the chicken carcass, the neck, and the packet of giblets (but not the liver) in a big pot with the vegetables and parsley, and cover with cold water. Bring to a boil, skim off any foam, then reduce the heat and cook at a lively simmer, semi-covered, for at least an hour, or longer if you want a more intense flavor. Season with only about 1/2 teaspoon salt halfway through cooking; you don’t want it too salty, in case it is going to be reduced later in a soup or a sauce. Strain the stock, cool, and pour into whatever size containers you wish. You can refrigerate for 4 or 5 days and freeze for up to about 6 months.
