Took a whole chicken and separated out the cuts. Saved the breasts and thighs for other things. Tossed the remainder in here with lots of left over chicken trimmings, onion skins, garlic skins, carrots, onions, celery, garlic, thyme, sage, rosemary, bay leaves, peppercorns. Brought it to a simmer, then threw the Dutch oven in the oven around 250 for a few hours.
I used the chicken skins as well. I’d like to render some Schmaltz next time. Anybody skim it from a stock and save it? Most recipes I read involve just sautéing/simmering just the skins and fat to render away, but I’d love to figure out how to separate it from a stock and save it. Skim it then simmer till the water reduces away?