/ck/ - Food & Cooking

>>5076327
I absolutely agree, Anon.

Ok, step one is to liven up that boring box-stock and loosen all that delicious clingy meat from the bones of the bird. Quarter an onion and rough-chop 2 medium carrots and a sizeable lump of celery. All of this veg is going to be removed, so don't worry about peeling the onion or making anything look nice. I used the celery top and bottom, rather than throw it out. Stockmaking 101, basically.

Throw all of that along with the carcass (and any leftover meat, legs, wings, whatever) into a 5 qt. saucepan. Put the garlic and herb bundle in there, and cover the whole thing with the 1qt. of vegetable stock and as many quarts of the chicken (or turkey) stock as will cover it. You may need to half or quarter the carcass (or just crush it down) to get it all in the pot. No biggie. Just get that shit covered in stock.

Oh, here's something I almost forgot: DON'T ADD ANY SALT TO THIS FUCKER, EVER. Just don't. There's PLENTY of salt in the broth and stock, and even more in the bird. Hell, I even used unsalted veg stock and low-salt chicken stock just to keep the sodium level in check. This is one recipe that really, really doesn't need any extra salt.

Bring all to a boil, cover, and simmer on low for about 2-3 hours.