Recipe courtesy of Michele Urvater
Save Recipe Print
Level:
Easy

Ingredients

Directions

Chop up carcass coarsely. Add it to big soup pot with 2 quarts water and bring liquid to a boil, but don't let boil. Skim off fat and scum that will come to the top Lower the heat, add onion, carrot and cook, partially covered for 2 to 3 hours or until bones and vegetables have given up their flavor. Be sure to keep level of water constant. Strain, cool to room temp and refrigerate. Next day remove any fat that has come to the surface.

My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Chicken Stock

Recipe courtesy of Alton Brown

Chicken Stock

Recipe courtesy of Sara Moulton

Chicken Stock

Recipe courtesy of Michael Lomonaco

Chicken Stock

Recipe courtesy of Gourmet Magazine

Chicken Stock

Recipe courtesy of Wolfgang Puck

Chicken Stock

Recipe courtesy of Food Network Kitchen

Chicken Stock

Recipe courtesy of Food Network Kitchen

Chicken Stock

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Latest Stories