Ingredients
6 pounds chicken carcasses, necks, wings
2 carrots (5 ounces) sliced
1/2 large yellow onion ( 6 ounces) diced
1/2 stalk celery (2 ounces), sliced.
6 quarts cold water
4 sprigs flat leaf parsley
small bunch of tyme
a few dried porcini mushrooms
Preparation
Preheat oven to 400.
Break up bones and cut into sectios with a cleaver. Place chicken pieces in a roasting pan in one layer without crowding. After 30 minutes, turn chicken and add veggies to the roasting pan. Continue roasting for an additional 30-45 minutes.
Transfer the chicken and veggies to a tall stainless stock pot. Add the water and over medium heat bring mixture to a simmer. Skim the of fat and scum for first 30 minutes. When broth is clear add parsley, tyme, and dried mushrooms.
Gently simmer for an additional 2 hours.
Strain through a fine sieve
