๐จโ๐ณ Method
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1
Wash, clean, and chop the vegetables finely.
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2
Peel the onion and stud it with cloves.
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3
Coarsely chop the poultry carcasses.
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4
Bring a layer of water to a boil, just enough to cover the carcass pieces.
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5
When the water boils, add the carcasses and let boil for 1 minute.
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6
You will notice a lot of scum rising to the surface.
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7
This scum contains impurities that would otherwise cloud your stock.
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8
Drain and rinse under running water.
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9
Place the carcasses back in the pot together with the onion, herbs, and vegetables.
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10
Cover with the water and bring to a boil.
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11
Reduce the heat and simmer gently for 1 hour.
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12
Skim regularly.
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13
Strain through a coarse sieve and press the solids well to extract all flavors.
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14
Strain again through a fine sieve.
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15
Cool as quickly as possible and refrigerate overnight.
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16
Skim off the solidified fat to obtain a defatted stock.
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17
Store in the refrigerator or freeze in portions.
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