Everyone should know how to make chicken stock! Do you? It's the simplest thing, really, and the perfect way to use every last scrap of chicken from the one you roasted the other night. You do know how to roast a chicken, don't you? Good, I thought so.
Homemade chicken stock is so very much better than the stuff you can get in a carton or can. So! Much! Better! It actually tastes like chicken (not salt and metal). The best thing is, you just can clean out your veggie drawers when you make it, as wilty celery and parsley and past-their-prime carrots can still make a wonderful and rich stock. And though it must simmer for hours in the pot, you are free to do whatever it is that your day requires--like laundry, laundry and laundry if you have 3 filthy kids (like I do). Your house will fill with the most homey aroma and you will feel so thrifty, smart and wonderfully domestic--especially if you squeeze in a few loads of laundry in the meantime.
Basic Chicken Stock
Use this flavorful stock to make soup or risotto, or to simmer your favorite grain. I like to store mine in zip top bags flat in the freezer so it takes up less space. Let it cool in the fridge and skim off the solidified layer of fat if you desire a nearly fat-free, but still flavorful stock.
Prep time: 5 minutes
Total time: 3 hours
Yield: 1 quart
1 chicken carcass
2 carrots, chopped
1 onion, quartered
5 sprigs of parsley
2 stocks of celery (with leaves is preferred)
large pinch of salt
1. Place all ingredients in a large stock pot and cover with filtered water.
2. Bring to a boil, reduce heat and simmer, uncovered, for 2-3 hours or until the liquid has reduced by almost half.
3. Strain out the solids and discard. Refrigerate stock in a large pitcher or bowl until the fat solidifies. Scrape off the fat, and use as desired, or freeze.