Ingredients
- 1 whole chicken carcass
- 1 large onion quartered
- 1 head garlic halved
- 3 stalks celery chopped
- Leek greens if available
- Sea salt
Instructions
- 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.
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