I started to make chicken stock this morning and realized that the half chicken I was planning to add was gone...used in another dish. A similar package in the freezer duped me into believing it was still around. Sooo.
I sauteed some onions, threw in about 10 garlic cloves (cut up roughly and mostly unpeeled), some parsley, about 20 chicken wing tips, 3 chicken thighs (bone in), a half of a turkey breast carcass with some meat; and, last but not least, the carcass of a roasted chicken from several days ago with a few accompanying roasted onions and garlic. I tossed this into the pot and added lots of water and one container of chicken stock that was defrosted but not used (until today).
I let this simmer for several hours and even skimmed - something I rarely do to any extent.
I tasted it a while ago with a sprinkle of salt and it was DELICIOUS! Best I've ever made, although there were no carrots or celery. Oh yes, I did put in a couple of bay leaves and some thyme after it had cooked about 3 hours.
So now matzoh ball batter is waiting in the fridge to be made into balls and tossed into the soup. Mmmmm.
Trouble is, without a good deal of trouble, I'll never be able to duplicate this stock again. I always use the wing tips and thigh meat, but the other stuff....