Put everything into your biggest soup pot, leaving some room at the top for boiling action.
Bring to a boil over medium-high heat, then reduce to very low and simmer, skimming any foam off the top, for about 15 minutes.
Once the stock is skimmed, cover the pot cockeyed, leaving a small crack for steam to escape, and simmer for an hour. Stir the pot occasionally, being careful not to steam your face when you pick up the lid. Add water as necessary to maintain about the original level.
When the chicken is falling off the bones and the vegetables are soft, strain the stock through a colander into a giant bowl or another big pot.
Keep the chicken for chicken salad, pot pie, or chicken sandwiches, eat the lovely soft garlics, and toss the rest wherever you toss it. Pour the stock into containers for freezing, or use it in a recipe.
If you store the stock in the fridge overnight, you can pick off the solidified fat from the top of the cold stock. That’s schmalz, babies.
Ingredients
Directions
Put everything into your biggest soup pot, leaving some room at the top for boiling action.
Bring to a boil over medium-high heat, then reduce to very low and simmer, skimming any foam off the top, for about 15 minutes.
Once the stock is skimmed, cover the pot cockeyed, leaving a small crack for steam to escape, and simmer for an hour. Stir the pot occasionally, being careful not to steam your face when you pick up the lid. Add water as necessary to maintain about the original level.
When the chicken is falling off the bones and the vegetables are soft, strain the stock through a colander into a giant bowl or another big pot.
Keep the chicken for chicken salad, pot pie, or chicken sandwiches, eat the lovely soft garlics, and toss the rest wherever you toss it. Pour the stock into containers for freezing, or use it in a recipe.
If you store the stock in the fridge overnight, you can pick off the solidified fat from the top of the cold stock. That’s schmalz, babies.