Lots of chicken backs, wing tips, giblets (except for livers), etc.
6–8 whole cloves garlic
6 slices fresh ginger
2 whole carrots and 4–5 stalks celery, broken roughly into pieces
1/2 cup fresh parsley (or thereabouts. Half a bunch, just the leafy part.)
Pack a saucepan loosely with all of the ingredients, close to the top. Fill with water to cover. Put on medium-low heat, bring to a boil, reduce to a slow simmer. Wait four hours or more. Drain the stock into a container, let the meaty parts cool to be comfortable (or put them in the refrigerator.) I use a stainless steel colander. Pick out the boiled chicken and save if for soup or salad. Throw out the bones and vegetables; a carrot simmered for six hours is a miserable insipid mushy thing.
This results in about a quart of extremely rich stock — if you chill it, it will set up like Jell-o — if you use a 3 quart saucepan.Footnotes:
- If you don’t have “lots” then add some chicken wings from the store. Before “buffalo wings” became popular, you used to be able to get them almost for free. Now they cost more than thighs. Thighs will actually work, but you really want lots of bones, so wings are better. [↩]