Aromatic chicken stock, perfect as a base for soups, risottos, or stews in general.
You can ask the butcher to cut the chicken carcass for you if you prefer to make this recipe even more simple and easy.
Trim and roughly cut 2 medium onions, keeping the peel
Trim and roughly cut 1 medium carrot
Place the onions and carrot in a large pot over low heat
Add ½ a bunch of torn parsley and extra virgin olive oil to taste. Mix to combine
Chop 1 whole chicken carcass into small pieces
Add the carcass to the pot and cook, stirring occasionally, until all the ingredients are deep golden brown
Cover with 3 l of water and cook for 40m to extract the flavors
Strain it. The chicken stock is ready
Use it right away or freeze it for later preparations!
Yield 2 l
Whole Chicken Carcass1
Extra Virgin Olive Oilto taste