Notes: Replace 2 pounds of the chicken bones with turkey necks for an extra rich, gelatinous stock.
Add to the aromatic ingredients suggested here or replace them with other ingredients to achieve a particular flavor. Options for a specific flavor in the finished stock include: sliced fresh ginger, lemongrass, fresh or dried chiles, strongly flavored herbs, such as tarragon or rosemary, mushroom stems.
Using a prepared stock or rémouillage gives stocks greater body and flavor. These stocks are sometimes known as double-strength.
Source: Culinary Fundamentals
Copyright: Prentice Hall
8 pounds Chicken bones, cut into 3-inch lengths.
6 quarts Cold water
1 pound Mirepoix, medium dice
1 each Sachet d'épices
1. Rinse the bones under cool running water and place in a stockpot.
2. Add cold water to cover the bones by about 2 inches. Bring the stock to a boil. Skim the surface as necessary. Reduce the heat and continue to simmer for 3 to 4 hours.
3. Add the mirepoix and sachet and continue to simmer the stock 1 or 2 more hours, skimming as necessary and tasting from time to time. Strain the stock through a sieve or a colander lined with rinsed cheesecloth. The stock may be used at this point, or it may be properly cooled, labeled, and stored.