Serves 6
Ingredients
- 1 whole Chicken Carcass (legs, wings, necks or backbones with or without meat)
- 2/3 Celery stalks (with leaves, cut into chunks)
- 2 Large Carrots (cut into chunks)
- 2 Large Onions (quartered)
- 2 Bay Leaves
- ½ teaspoon Rosemary
- ½ teaspoon Thyme
- 1 teaspoon whole peppercorns
- 2 ½ liters of water
Method
- Combine Ingredients: Place all ingredients in a pot or slow cooker.
- Bring to Boil: Slowly bring the mixture to a boil.
- Reduce Heat: Once boiling, reduce the heat to maintain a gentle simmer.
- Simmer: Simmer the mixture, uncovered, for 3-4 hours.
- Skim Foam: Skim foam from the surface as necessary during simmering.
- Cool the Chicken: Set the cooked chicken aside until it is cool enough to handle.
- Separate Meat from Bones: Remove the meat from the bones and set it aside for another use. Discard the bones.
- Strain the Broth: Strain the broth, discarding the vegetables and seasonings.
- Refrigerate: Refrigerate the strained broth for 8 hours or overnight.
- Skim the Fat: After refrigeration, skim the fat from the surface of the broth. (optional)
- Add Willow Green: Now you have a delicious stock ready to go… simply add 1 sachet of Willow Green per serving to your stock when you heat it up. Gently bring your soup to a simmer, reduce heat and add Willow Green.
