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Chicken stock

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Farmer Jon:
My plans for the day got cancelled so I'm going to make stock. When we cut up a chicken to fry I always keep the carcass. This is what I make stock out of. I don't have a written down recipe. I will post each step as I go.
Ideally the carcass should be thawed at room temperature. Being I'm doing this last minute they are still frozen. Not a big deal. Just takes longer to boil.



Step one get a big pot.
Put carcass in the pot and fill with water. I have 5 carcasses in this pot
Throw in a few bay leaves and salt and pepper to taste.



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Farmer Jon:
When it starts to boil you will have to scoop the foam off with a large spoon. You will have to do this several times.

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Farmer Jon:
Next carrots, celery, onion and garlic.

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Farmer Jon:
Cut the bottom off a bunch of celery and trim off the dried ends. Wash and cut in half. Carrots same thing. Trim off the ends. wash and break in half. Onions quarter and take off out side couple layers of skin. Garlic is optional. I love garlic so I put in a whole clove.

Put garlic clove in a jar with a lid. Shake vigorously. Dump it out and sort out the individual cloves. This works like a charm every time.

Farmer Jon:
The garlic

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