chicken stock
can’t really screw this up too much, but some general rules:
- sautéing vegetables, even without visible browning, can lend to a mushy vegetable taste
- sautéing vegetables to or past the point of browning basically ruins the stock, better to just start over.
- cooking time is variable, but go for at least 1.5 hours.
roughly chop up some onion, carrots, and celery (for a whole chicken carcass do 1-2 onion, 3-4 carrots, 3-4 stalks of celery). add it to a pot with chicken carcass/bones, bay leaf, whole peppercorn, and herbs (usually thyme, rosemary, parsley, or sage). cover with water and simmer for at least 1.5 hours, up to 5 hours.
strain into another pot or bowl and divide among mason jars with a good 2 inches of space between the top and the lid. let cool on the counter until room temp (a couple hours) and then put them in the freezer.