Nothing too exciting here - just a stock that I made with the remains of monsieur Poulet. I'm planning on freezing this until a suitable soup pops up on the menu.
Chicken stock
carcass of roast chicken (skin, bones, gnarly bits, whatever meat I couldn't remove... the whole enchilada)
1 large onion, cubed
1 large carrot, cubed
4-5 garlic cloves
2 bay leaves
several sprigs of thyme
big handful of Italian parsley (stems and leaves)
peppercorns
Throw all the ingredients in a pot (breaking up the chicken carcass into several smaller pieces WITH YOUR BARE HANDS) and cover the ingredients with water. Bring to a boil and let it simmer for several hours. Let drained stock chill overnight, then skim off the schmalz the next day. (What you do with the schmalz after that is between you and your god.)
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