This is a perfect way to utilize the leftover bones from a whole roast chicken. Add a few aromatics (onions, carrots, celery, etc...) and gently simmer for a couple hours. Even though stocks are traditionally unsalted, feel free to salt it if you like. Just remember that when you use it in a recipe. We usually simmer for about 2 hours, but you can simmer longer for a more concentrated stock. Just make sure when simmering it doesn't heat up to a rolling boil or else you'll end up with a cloudy stock.
2inches(5cm)Ginger, cut in half and slightly smashed, optional
6-8sprigs Italian Parsley
Combine all ingredients in a large pot. Over high heat, bring to a gentle simmer, then reduce heat to low.Gently simmer for 2 hours, occasionally skimming the fat and scum that floats to the top using a fine mesh strainer.
After the stock has reached your desired concentration, remove from the heat and allow to cool a bit. Discard the solids and when it is safe to handle, pour the stock into heat proof container.
Place in the fridge for 4 hours or overnight, and then skim off the excess fat which will have risen to the top and hardened. Use within 3-4 days or freeze for up to 4 months.