chicken stock

Directions

Thoroughly rinse the bones to remove blood, small broken bones, cartilage, etc. In a large pot, add olive oil and the bones, onions, and garlic. Saute well. Then add the carrots and saute everything together. Add water and wait for it to boil. Once it boils, it will start to produce foam. Carefully remove all the foam that forms on the surface. This way, our broth will come out clear and not cloudy. Once it has boiled sufficiently and cleared of foam, add the whole peppercorns, parsley, and salt, and lower the heat. Let it simmer for about an hour and a half. Then, take a clean pot and strain the broth through a fine sieve. Return the clear broth to the heat and let it simmer for another half an hour, just enough for the broth to reduce slightly and become more concentrated. Remove the broth from the heat and let it cool. Once cooled, the fat will separate from the broth. Carefully remove the fat from the top using a spoon. Store the stock in a jar in the refrigerator for up to 3 days, or freeze it in ice cube trays.