Last Updated on January 12, 2024
- 1 whole chicken carcass
- 1 large onion quartered
- 1 head garlic halved
- 3 stalks celery chopped
- Leek greens if available
- Sea salt
- Place the chicken carcass, onion, garlic, celery, and leeks (if using) into a large pot, and cover with water.
- Bring to a simmer and cook for 3 hours, skimming off any fat debris that rises to the surface. Remove from the heat and strain the broth. Season, if desired, and cool completely.
- Skim the stock after chilling. Removing excess fat is easier once the stock is chilled since it rises to the top.
- Storage: Refrigerate in airtight containers for up to a week or freeze for future use.
Ashley Lonsdale is the chef at ButcherBox. Her big hope is for a world where everyone can access the joy of food. That hope is precisely why she spends her free time as an associate board member for the Food Education Fund and writing recipes for her newsletter FOODSTAR. Previously, she was the culinary director for Daily Harvest, a private chef, and a line cook in various New York City kitchens. She is a graduate of the French Culinary Institute.