1chicken carcasscan use rotisserie chicken, roughly chopped
½poundchicken feetabout 10
2onionsquartered
4stalks celeryroughly chopped
1head garliccut in half crosswise
¼cupapple cider vinegar
3bay leaves
12peppercorns
8sprig of fresh thyme
1bunch parsley
Instructions
Preheat oven to 450 degrees.
Put chicken carcass and chicken feet on sheet pan lined with tinfoil, and roast 25 minutes.
Add onion, celery and garlic to pan and roast until brown, another 25 minutes.
Transfer to a stock pot with apple cider vinegar, pepper corns, bay leaves and thyme, and cover with cold water. Bring to a boil, then lower heat to a low simmer for up to 8 hours. Skim the foam and fat off the top periodically while it cooks.
Strain into a bowl, and add 2 cups ice cubes to cool fast. Put bowl in a larger bowl of ice, and wait until cool before putting in refrigerator overnight. Scrape the fat off the top and discard.
Reheat, keep chilled or freeze for future use.
Notes
- Makes about 1 quart - This recipe can also be used for making beef bone broth. If making beef broth, blanch the bones first.