Ron Eyester, chef at Rosebud, tells us how to make stock from chicken carcases.
Once you’re done with your chickens, place the carcases in a medium-to-large stock pot with mirepoix (pronounced meer-pwah) vegetables. These are traditionally celery, onion, carrot, and cold water. Simmer the stock for 3-5 hours and then remove the carcases.
So what do you do with your stock when you’ve made it?
Soup. Stew. Sauces. Risotto. Gravy. More dishes than you can shake a wooden spoon at.