2 T extra-virgin olive oil
2 red onions, quartered
3 carrots, chopped in 2″ pieces
2 stalks celery, chopped in 2″ pieces
3 cloves garlic, crushed with the flat side of your knife
2 potatoes, quartered
1 sweet potato, quartered
1 bunch of parsley (or stems)
1 2 square inch piece of kombu
8 black peppercorns
1/4 t fennel seeds
1 chicken carcass
10 C filtered water
large container of ice
In a stock pot, heat the oil over medium heat and add all the vegetables. Saute for a few minutes, just so the vegetables are coated and starting to brown.
Add parsley, kombu, spices, and chicken carcass. Then add water, bring to a boil and then reduce to a simmer and partially cover.
Simmer for 4 hours.
When stock is done, strain the chicken and vegetables out as soon as you can. Then place the pot in an ice bath (a larger container filled with ice) to cool it quickly. Divide stock into containers to either refrigerate or freeze.
*If refrigerating, use stock within 5-7 days. If freezing, stock will last at least 2 months.