We used a combination of the Joy of Cooking and Williams-Sonoma Tools and Techniques (which is one of my favorite cooking books). The basic recipe is something like:
- chicken scaps from 2-3 chicken
- 1 large carrot coarsely chopped
- 1 celery stalk with leaves coarsely chopped
- 1 clover of garlic
- 1 large onion cut into 8
- 1 clove (pushed into the onion)
- a bunch of parsley
- 1 bay leaf
Add all ingredients in a stock pot and water to cover. Simmer for between 3 and 4 hours. Skim the foam in the first 10 minutes and skim periodically thereafter. When the stock has finished, strain through a cheesecloth and allow to cool. When the stock is cold, remove any fat from the surface.
Next time I attempt this, I might try to pay more attention to my bouquet garni - the packet of herbs. It's really difficult to skim the properly when there are all sorts of leaves floating around. Next time I might try making a more proper bouquet garni - either tied together or bundled within a cheesecloth.