2 liters of cold water
500 g of chicken carcass (remove excess fat)
500 g mirepoix (250 g onion, 125 g carrot, and 125 g celery)
1 bouquet garni (wrap in the dark green leaves of leek, thyme, parsley, and celery stalks, tying everything with twine)
2 liters of cold water
500 g of chicken carcass (remove excess fat)
500 g mirepoix (250 g onion, 125 g carrot, and 125 g celery)
1 bouquet garni (wrap in the dark green leaves of leek, thyme, parsley, and celery stalks, tying everything with twine)
Place chicken carcasses in a pot, cover with cold water, cover, and bring to a boil
When boiling, uncover and remove impurities that rise to the surface using a skimmer
Simmer for 20 more minutes on low heat
Add mirepoix and simmer for another 15 minutes
After that time, add bouquet garni and let it cook for 5 more minutes
Turn off the heat and let it rest for 30 minutes
When cold, strain and store in the refrigerator or freezer.
