Chicken stock is, in my opinion, the best and most versatile of all the stocks. If you need gravy and you haven't any beef stock, chicken stock is a flavorful substitute.
Chicken stock, like our beef stock from previous, can be done both ways. If you roast the carcasses you will have a dramatically different flavor than by simply boiling it. Here, though, we will discuss the white chicken stock.
First you will need a large pot. If you haven't one in your house, click here and buy one from my store.
You will also need a chef's knife and a cutting board, and a large roasting pan.
Once you have those necessary items, you will be ready to gather your ingredients. The ingredients are simple, they are: 2 kg Poultry Carcasses (can be turkey, chicken, duck, ostrich, whatever suits your fancy. Or any combination of the previous)
2 large onions
4 large carrots
half of a celery heart
5 bay leaves
a small amount of black peppercorns
8 litres of water(COLD)
First rinse off your carcasses. Place carcasses in the pot that you purchased through my store. Fill pot with 8 litres of water, or enough water to cover the carcasses. Bring to a boil and skim any "scum" that rises to the top. When the stock comes to a boil, add your veggies, bay leaves and peppercorns, let boil. When it has come to a boil, reduce your heat to medium low and let it simmer for about 6 hrs. Keep an eye on the water levels, don't let it boil down.
After your stock has cooked for 6 hours, strain it into a container and discard the carcasses. Let your stock cool in a cold water bath, and refrigerate. This stock should keep for about a week, but in order to keep it longer, freeze it.
Fundamentally, brown chicken stock is done with the same principles as brown beef stock. Only, instead of using tomato paste and red wine, you omit that and just rely on the roasted poultry flavor.
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