We are not sure who grows more excited, us or önder, with the aroma of a stock that has been simmering all day, usually on a Sunday when we are home from our travels.
- 2 leeks, washed and coarsely sliced
- 3 celery stalks, snapped into two or three short pieces
- 2 1/4 cups carrots, washed but unpeeled, coarsely chopped
- 2 cups onions, unpeeled but root end removed, coarsely chopped
- 1 head of garlic, sliced in half, any rooty bits removed
- 6 1/2 pounds raw chicken carcasses, including wings and necks, if available
- 2 pig’s trotters (optional)
- Approx. 5 quarts water
As with most stock recipes, place all ingredients in a very large stockpot with enough water to cover everything and bring to a boil. Reduce the heat to a gentle simmer. You don’t want the liquid to bubble away merrily as it will reduce too fast and the surface oil will mix with the stock, making it taste fatty.
Simmer for most of the day, minimum of 4 hours, preferably for 6 to 8 hours.
When the stock is ready the liquid will be clear and the meat melting off the bones. Pour the stock through a sieve into a large bowl and distribute into glass or plastic containers with tight-fitting lids, using a ladle.
For more check out The Magic of Broths: 60 Great Recipes for Healing Broths and Stock and How to Make Them by Nick Sandler, published by Kyle Books.