Cooking instructions
To use a chicken carcass, make a rich stock. Place the carcass in a large pot with roughly chopped onions, carrots, celery, a few garlic cloves, and fresh herbs like parsley and thyme. Add water to cover the carcass. Bring to a boil, then reduce to a simmer. Skim off any scum that rises to the surface. Simmer for 2-3 hours, adding water if necessary. Strain the stock through a fine sieve, discarding the solids. Use the stock as a base for soups, stews, or sauces. It can also be frozen in portions for later use, adding depth to various dishes.
