Chicken Stock

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!