[Easy 6]

Originally Posted by Fire Me Boy!

I wouldn't bother with just one carcass. I usually wait till I have at least 3-4. One carcass, probably a quart or so of stock. I use it all the time, so I don't really want to waste the time and energy unless I'm "stocking" up.

If you have a pressure cooker, it's super fast.

Otherwise, I brown the carcasses in the oven with a quartered unpeeled onions, a couple carrots, and a couple sticks of celery. All goes in the pot, cover with a gallon to 1.5 gallons of water, throw in some thyme, parley, and a couple bay leaves. Some peppercorns if you like. Bring to a boil, then drop to a very low summer (barely a bubble) and cook for 6-8 hours. Sometimes I'll finish with a big spoon of tomato paste to deepen the color.

If you prefer a lighter colored, lighter flavored stock, don't brown anything and skip the tomato paste.

This is unseasoned stock, so if you want, add salt. I prefer to leave it unseasoned, so I can adjust for whatever I'm cooking.

Double strain, then cool, and refrigerate. The next day, freeze for long term storage.

Thanks mang, I'll refer back to this when I get 2-3 carcasses saved up and make a smaller batch

Figure I can get that many in my freezer without hogging up all the room if I break them down real good