Homemade chicken stock

Name: Homemade chicken stock
Prep time: 20 min
Cook time: 2 h 10 min
Yield: About 8 cups
Cuisine: Québécoise
Ingredients: 1 Spanish onion, finely chopped; 2 large cloves of garlic, chopped; 1 large carrot, diced; 2 celery stalks, diced; Olive oil; 1/4 cup white wine; 2 BBQ chicken carcasses; 6 springs of fresh thyme; A small handful of fresh parsley; 2 large bay leaves; 1/2 teaspoon black peppercorns; About 10 cups of cold water

Preparation 20 min
Refrigeration 3 h
Cooking 2 h 10 min
Servings About 8 cups
Freezing Absolutely

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Ingredients

1 Spanish onion, finely chopped
2 large cloves of garlic, chopped
1 large carrot, diced
2 celery stalks, diced
Olive oil
1/4 cup white wine
2 BBQ chicken carcasses
6 springs of fresh thyme
A small handful of fresh parsley
2 large bay leaves
1/2 teaspoon black peppercorns
About 10 cups of cold water

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Preparation

In a very large saucepan over medium heat, add onion, garlic, carrot, celery and 3 tablespoons of olive oil. Cook while stirring for 8 to 10 minutes to caramelize. Add oil as needed.
Deglaze with the white wine and scrape the bottom to get all the flavours. Continue cooking for 1 minute while stirring.
Add remaining ingredients then cover with water, about 10 cups.
Bring to a boil, reduce to low heat and cover. Simmer for 2 hours, stirring occasionally. Filter several times to obtain a clear broth. Return to the pan and reserve in the fridge for 3 hours. The fat will accumulate on top and you can remove it easily!