Garbage Stock:

You’ll need…

• Water 2000 ml
• Butter 50 g
• Chicken carcass x 2 Roasted/clean
• Chicken leg bones x 5 sets Use 3 chicken carcasses if you don’t have this!
• Yellow onion x 2 Finely chopped 
• Celery stalks x 2 Finely chopped
• Large carrot x 1 Finely chopped
• Garlic cloves x 5 Finely chopped
• Rosemary stalks x 2
• 1 small radish x 1 Finely chopped (Optional)
• Dry white wine 175 ml
• Peppercorns x 10
• Parsley stalks x 1
• Parsley leaves 
• Salt x 1 tbs May increase later if needed.
• Any other herbs As needed Fresh or wilted is fine

Instructions:

1. Melt the butter with some olive oil in a large heavy-base casserole or stock pot and sauce the vegetables and parsley stalks, rosemary stalks and peppercorns for about 25-30 minutes until they’re all translucent and soft. 
2. Deglaze with the white wine and reduce until syrup-y. 
3. Add in the chicken carcass(es) and chicken bones and give everything a good mix. 
4. Add in the water and bring the mix to a boil. 
5. When it reaches a boil, bring it down to a simmer and continue to simmer (with the lid on) for 2-3 hours. 
6. Turn off the heat and throw in parsley leaves. Cover and leave to rest overnight. (Or AT LEAST 1 HOUR before using if you’re in a hurry!)

*If you do not have any chicken carcasses or bones in the fridge, look for some chicken wings that you may have frozen somewhere and use them! They’re inexpensive and full of flavour and will give you a much rounder stock! But I’d go with the carcasses for the minestrone as I want the vegetables themselves to be highlighted more than the chicken-flavour. As for the the carcasses, it doesn’t matter if you use a clean or roasted one, you’ll just get much cleaner overall taste with an uncooked carcass. It was just that I had a roasted chicken carcass from my “Butter-Roast Chicken Recipe” (Coming soon!). So I used that. 

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