Stock, bone-broth, call it what you will, this is a big thing among us paleo-types. Some rave about micro-nutrients, others about collagen. I’m all for both, but I was making stock before my paleo days because it is so delicious when done right.
Now I say stock because that’s what I make. A broth is not the same, as it simmers for less time and does not have the same flavourful punch. I simmer my stock for at least five hours and sometimes as many as seven depending on how many chicken carcasses I have.
How many carcasses are the right amount? Probably the number that you can fit in your pot along with the other ingredients. I have done one-carcass stocks in the past, and they’re okay; however, I don’t make my stocks now with anything less than two carcasses. Three is probably ideal. The difference in flavour is that pronounced.
So, what to do? Easy:
- Rip your chicken carcasses up into pieces and chuck them in the pot (N.B., snap bones where possible to release marrow)
- Give your veg a wash, roughly chop and chuck them in
- Add crushed garlic, peppercorns, herbs and a couple of pinches of salt
- Add enough water so the contents of the pot are covered
- Bring to a boil on the stove and then lower temperature achieving a gentle simmer
- Simmer for five to seven hours
- Remove carcasses and veg using slotted spoon
- Poor your stock through a sieve into a smaller pot
- Add salt to taste
- Two or three chicken carcasses
- Three celery stocks
- One medium carrot
- One large onion
- One large leek
- One parsnip
- Small handful of peppercorns
- Four garlic cloves
- Two bay leaves
- A sprig of rosemary
- A few sprigs of thyme