Chicken Stock
A good chicken stock is the base that makes soups, sauces and braises taste finished. This one starts with plain carcasses brought slowly to a simmer and skimmed, then offers two paths: a shorter simmer with everything in the pot, or a long extraction with the vegetables, herbs and spices added in the last hour so their flavor stays distinct. Dill, coriander and fennel are optional extras.
Instructions
Put the chicken carcasses in a large stockpot and cover them with the water.
Set the pot over moderate heat. When the water reaches a boil, turn the heat down so it settles to a gentle simmer.
As scum rises to the surface, lift it off with a perforated spoon. Keep skimming until little more appears and the liquid looks fairly clear.
Now choose your timing. For a straightforward stock, add all the remaining ingredients and simmer for 2 hours or more, depending on how strong you want it.
For a deeper stock, simmer the carcasses alone for 4 to 5 hours or more, then add the remaining ingredients for the final hour. This gives a more pronounced taste of herbs, spices and vegetables while drawing the most out of the chicken.
Strain the stock, discarding the bones and solids. Cool it quickly by setting the pot in an ice-filled cooler.
Divide the cooled stock into portions of a useful size and refrigerate or freeze them. Refrigerated stock must be brought to a boil and held there for 2 minutes before each use, and again every 3 or 4 days, or it will sour.
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