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Roasting the bones, meat and veggies first is an optional step. If you choose to, put them in a 375 F oven for about 40 minutes. Make sure they are not burnt or they will transfer a bitter flavor to your broth. When roasted add the ingredients to your stock pot.
You can add the drippings by pouring some water or wine on into the roasting pan and putting it on a burner on the stove. Heat and scrap the bottom or the pan to deglaze it, then pour that liquid back into stockpot.
Use about 4-5 pounds of chicken or chicken parts. Figure that’s one whole chicken, two chicken carcasses, a whole turkey carcass, or 3 Cornish hens.
Add one large onion chopped or onion skins equal to that. If you want, use yellow onion, the color helps to make your stock golden. Add 2 or 3 carrots, some celery, 3 or 4 garlic cloves and some black peppercorns and parsley, salt lightly.
You can choose to add up to half a bottle of a quality white wine, the kind you would drink and herbs to taste such as rosemary, bay leaf, thyme, or sage. A few tablespoons of vinegar are optional and help extract the calcium from the bones.
Cover in cold water and bring to a simmer. Keep an eye on the stock in the beginning and skim off any scum that comes to the surface. As it cooks skim off extra fat that gathers on the surface and discard.
Allow to cook at least 3 hours, but cooking all day won’t hurt. Taste and adjust the seasoning after an hour or two, just don’t over salt your broth if you plan to reduce it further. When done, strain, cool and allow to sit in the fridge.
After your broth is cooled a layer of fat will have risen to the surface and harden, remove as much of this as you wish. I recommend removing about 75 percent. Remember fat adds flavor, but it’s still fat and too much is bad for sauces and gravies.
Use fresh or freeze and label.