Homemade Chicken Stock
- 1 chicken carcass (or 2–3 chicken backbones or 1 turkey neck)
- 4 cups vegetable trimmings
- 4 quarts water
- Optional spices: 1 bay leaf, 1/2 teaspoon black pepper, 1/2 teaspoon thyme, extra garlic cloves, 1 teaspoon salt (or more), 2-3 parsley sprigs
- 2 cups ice cubes (2 big handfuls)
- Put everything except ice in a large pot or in a pressure cooker.
- If using a pot: Cover and bring to boil over high heat. Turn heat to medium-low and keep at a strong simmer for one hour, partially covered.
- If using a pressure cooker: Seal the lid, bring up to pressure over high heat. Cook for 10 minutes at 15psi, turn off heat and release pressure.
- Cool quickly by adding about two cups of ice cubes. Strain through a sieve or fine colander into pint or quart-size containers. Refrigerate until cool.
- (Once cool, you may remove some or all of the chicken fat that has set on top for a low-fat stock.)
- Cover and freeze up to 3 months, or refrigerate up to one week.