This stock recipe from The Tucci Table uses a clever technique you’ve probably never heard before, but it will make your stock extra rich.
1 raw or cooked chicken carcass
1 carrot, chopped
1 celery stalk, chopped
1 onion, chopped
1 bay leaf
Handful of fresh flat-leaf parsley
10 whole green peppercorns
10 whole black peppercorns
2 large pinches of kosher salt
2½ quarts water
This is probably the stock I make and use the most. If you’ve recently cooked a chicken but don’t have time to make the stock, you can freeze the carcass until you do. Just make sure to thaw it before you begin. The method of bashing the proverbial sh*t out of the carcass is courtesy of our great friend Chef Adam Perry-Lang. This releases all the marrow, thus making your stock extra rich.
1. Cover the chicken bones with parchment and place them in a plastic bag. Then bash the sh*t out of them to release the marrow. The more you bash, the better, but be careful of any chipped bone. Put the bones in a large pot, add the remaining ingredients, and bring the mixture to a boil. Skim off any scum that rises to the surface. Reduce the heat to low and simmer very gently for a couple of hours.
2. Strain the stock through a fine sieve into a large bowl or clean stockpot; discard the solids in the sieve. Store the stock in airtight containers in the fridge or freezer until you need it. It will keep for up to a week in the fridge and up to a month in the freezer.