HOMEMADE CHICKEN STOCK

I use this stock for various homemade soups--you should be left with 8 cups of stock after it has stewed on the stovetop. I like to cut the carcass and bones into large chunks so the inside of the bone is exposed. Exposing the marrow will give you a richer tasting broth but is not absolutely necessary and is not advisable if you do not have sharp knives. 

1 tablespoon extra-virgin olive oil
1 whole chicken carcass (cooked or uncooked), or just backbone and wingtips if drumsticks not available
1 large yellow onion, quartered
2-3 large carrots, washed and cut into four or five large pieces
9 cups water

In a large stockpot heat the oil over medium-high heat until shimmering, then add the chicken carcass. Let cook for about 5 minutes without stirring to develop some browning and fond on the pan. Add the onion and carrot and stir all together, cooking for an additional 5 minutes. Add the water, bring to a boil, then lower the heat so the water remains at a simmer and cook for an hour.

After simmering for an hour, place a fine-mesh strainer over a large bowl and carefully strain the broth into the bowl. Let the broth sit and cool to room temperature. At this point you can remove the fat that will have risen to the top of the broth by passing a large shallow spoon over the fat and carefully scooping it out. 

I like to pour my broth into a gallon-sized Ziploc bag and freeze it laying flat if I don't intend on using it within two days.