Duck Broth (or Chicken)

This the duck that keeps on giving. It began as a roast duck, then was turned into this broth which was used to make a delicious mushroom and duck risotto, as well as a tomato soup. You could substitute chicken to make this if you don’t happen to have duck.

This recipe is as simple as putting everything in a pot to simmer for a number of hours, then giving it time to cool before refrigerating it.

Thanks again Tony, the Accidental Agrarian, for the duck!

What you need:

• 1 duck or chicken carcass
• 1 onion, cut in half
• 1 stalk celery
• 1 or 2 carrots
• 1 knob of ginger, sliced
• a few cloves of garlic
• 1 teaspoon peppercorns
• 2 pieces of star anise
• a bunch of parsley stems, if you have them

What you do:

1. Put everything in a stock pot and cover with cold water. Bring it to a slow simmer and skim of any foam.
2. Keep on a low simmer – just barely bubbling – for 3 to 4 hours, or more if you have the time.
3. Strain off the liquid from the bones and vegetables and discard the solids. I use a fine sieve to do this, and line it with some cheesecloth if I want to keep all the fine bits out.
4. Allow to cool to room temperature. I put the broth into canning jars and place them in a sink of cold water, changing the water when it gets warm. If it is cold enough outside I just put it out for the night.
5. You can use it up or keep it for a few months in the freezer.