Method:
Tear the carcass to bits and throw the pieces in a deep pan.
Dont forget to add the wings and jelly and other interesting
bits.
The more meat on your bones the better your stock will be.
Put the onion celery turnip carrots garlic herbs : and mushrooms
into the pot with half a dozen peppercorns.
You can add salt later.
Pour over enough cold water to cover completely the bones and
vegetables and then a drop more. Bring the pot slowly to the boil.
Froth will rise which you should scoop off with a large spoon.
You need not be too thorough but if left behind it tends to make
the stock cloudy.
Once the broth has come to the boil turn down the heat so that
the liquid bubbles gently then partially cover with a lid.
Let it simmer away quietly for a good couple of hours.
Leave the stock to cool a little before you attempt to strain
it.
I find it easiest to remove the carcass first even though it
will collapse otherwise it falls out in alarming pieces and
splashes everywhere.
Strain the vegetables from the stock and discard them they have
done their work.
The broth is now ready to be used or cooled thoroughly covered
lightly with clingfilm and then refrigerated until you need it.
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