12-quart stock pot (or at least on the bigger side) (or at least on the bigger side)
1packagefresh herb poultry mix (rosemary, thyme, sage)
1large yellow onion
First, put the chicken carcasses in your stock pot. Use two carcasses to really pack a punch with the overall flavour. If you like more of a subtle taste, go for one.
Wash your fresh herbs, pat dry, and toss them into the pot.
Chop up your veggies. Don’t worry too much about peeling and cutting off roots. Just really wash them well. Cut the leeks into three or four pieces. Chop your carrots into large chunks. Cut the turnips in half. Chop your parsnip into large chunks. Cut three or four celery stalks in half, then toss all your chopped veggies into the pot.
Peel then cut your onion into quarters, but only about 2/3 of the way down to the root. This allows for the release of more flavour while they’re simmering. Toss into the pot.
Peel your garlic bulb, and smash the cloves with the side of a knife to release the flavour. Add the garlic to your pot. Peel the ginger root, cut into large chunks, smash with the side of a knife, and add to the pot.
Add salt to the pot.
Fill the pot with water, a few inches from the top. Cover and bring to a boil. Watch close because as soon as you reach a boil you want to reduce the heat to a point where there is a slow boil/simmer with the lid on, without it boiling over. Simmer for a minimum of three hours, ideally 5 or 6 hours.
Turn the heat off and let your stock cool. If you have the time, let it cool for a few hours. That will allow the fat to rise to the top and congeal. Scoop out all solids with a slotted spoon or strainer, and throw compost. Strain the remaining liquid into a soup pot and/or containers for the freezer. This recipe makes approximately 6.5 litres of the best damn chicken stock!
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