Imperial Soup

Ingredients

• 1 Chicken carcass (From a roasted chicken, or raw)
• 1 pound Chicken wings (Adds extra flavor)
• 1 Onion (Large, quartered)
• 2 Carrot (Peeled and roughly chopped)
• 2 Celery stalks (Roughly chopped)
• 0.25 cup Parsley stems (From a bunch of parsley)
• 4 Fresh thyme sprigs
• 1 Bay leaf
• 1 teaspoon Black peppercorns
• 12 cups Water (Or more, to cover)
• 1 teaspoon Salt (Or to taste)

Instructions

1. 1In a large stockpot or Dutch oven, combine the chicken carcass, chicken wings, onion, carrots, celery, parsley stems, thyme sprigs, bay leaf, and black peppercorns.
2. 2Add water to the pot, ensuring the ingredients are fully submerged. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for at least 3 hours, or up to 4 hours. The longer it simmers, the richer the flavor will be.
3. 3Carefully strain the stock through a fine-mesh sieve lined with cheesecloth (if desired) to remove all solids. Discard the solids.
4. 4Season the stock with salt to taste. Let cool slightly before serving. The stock can be used immediately or stored in the refrigerator for up to 3 days, or frozen for longer storage.