Rainy weekends are meant for starting a big pot of homemade stock. There is nothing like a big pot of stock bubbling away on the stove for hours; the house smells wonderful and the kitchen is warm. This recipe for homemade chicken stock is so good, and I use if often as long as I can keep it in the freezer.
I like to keep a freezer full of rich stock to use in soups, sauces, stews, risottos, etc… homemade definitely tastes better. I made a turkey stock for gravy over Thanksgiving and it was amazing. Once we got home from the holiday I decided to take the same method and stock our freezer full of it. It does take a bit of patience but it is well worth the wait.
Rich Homemade Chicken Stock
4 chicken backs
1/2 whole roasted chicken – leftovers from the night before – can leave this out and substitute with wings
3 ribs of celery, washed, cut into large pieces
1 yellow onion, quartered; leave the skin on
3 large carrots, scrubbed clean, skin left on, cut into large pieces
2 cloves garlic, skin left on
handful of cilantro
4 star anise
a drizzle of olive oil
a sprinkle of kosher salt
Heat oven to 300.
In a large roasting pan, toss all ingredients together. Put into the oven and let roast until golden and slightly caramelized; about 3 hours. You may have to add small amounts of water, to prevent sticking and/or burning.
Toss the caramelized mixture into a large stockpot, cover with water, to make 8 quarts. Bring to a boil; lower heat to a low simmer.
Season with kosher salt to taste. Cover.
Let cook for at least 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 colander.
Pick through the leftovers, for pieces of chicken. Add the meat to the stock or freeze separately.
I freeze 2 cup containers of the stock.
This recipe will make about 8 quarts.