posted by Mimi Hiller 11-27-98 12:50 PM
This is superb, even more flavorful than chicken stock, and if you let the stock reduce.
This can be used as a base for soup or can serve as be used in place of stock in other kinds of recipes.
But here's a hint that will take your stock up several levels...and it's so simple.
Cut the carcass into quarters (at least) and place in a roasting pan. Surround this with quarted onions, chunks of celery and carrots. Salt lightly, and pepper, and roast at 350 for 45 minutes to an hour.
Transfer the carcass and vegetable to a stock pot of simmering water, cover, and simmer for two hours. Strain off the solids and discard.