Rainy weekends are meant for cooking a big pot of homemade stock. There is nothing like a pot of stock bubbling away on the stove for hours; the house smells wonderful and the kitchen is warm. This recipe for a homemade chicken stock is so good.
I like to keep a freezer full of rich stock to use in soups, sauces, stews, risottos, etc… homemade definitely tastes better and it is lower in sodium. It will take a bit of patience but it is well worth the wait.
Rich Homemade Chicken Stock
chicken carcass and skin from a poached chicken – if you are not poaching a chicken then use 2 pounds chicken necks, backs or wings
1 yellow organic onion, quartered; leave the skin on (if not organic then peel)
3 ribs of organic celery, washed, cut into large pieces
3 large organic carrots, scrubbed clean, skin left on (if organic), cut into large pieces
2 cloves organic garlic, skin left on (if not organic then peel)
kosher salt to taste
black pepper to taste
After poaching a chicken to use the meat in other recipes return the bones and skin of the chicken to the poaching broth. Add more water to bring the level to the top of a very large dutch oven – I use a 7-quart pot.
Add onion, carrots, celery, and garlic to the broth/bones. Bring to a boil, then reduce the heat to a lower simmer and cook.
Let cook for 2 – 3 hours. I believe the longer the better.
Let cool. Skim off any fat that has risen to the top.
Strain into another large pot, using a fine sieve. Then season to taste with salt and pepper.
I freeze the stock in 2 cup containers.
This recipe will make about 4 quarts.