The Base for Everything

I have found over the years of recipe testing and experimentation that homemade chicken stock really does win over store bought. The gelatin that comes from simmering chicken bones creates a thicker stock with richer flavor than any that can be found in a store. It takes a bit of time, but relatively little work and ingredients. Whenever I make a roast chicken, I freeze the carcass and that goes into the stockpot the next time in make stock. I always make a huge stock pot and then simply freeze it by the quart for later use. To make this you will need a large stockpot, but if you don’t have one that will fit 10 quarts of water, simply cut the recipe in half and make it in your largest saucepan. Obviously not everyone has the time or resources to make home made so store bought stock may be substituted when necessary. My recommendations are the free range, low sodium brands from Trader Joe’s or the low sodium Wolfgang Puck brands

Home made chicken stock

4-5 pound of chicken (wings, backs, whole, legs)
2 large onions, quartered
1 whole garlic clove, left unpeeled and cut in half
2 large carrots, diced
2 celery stalks, diced

Combine all ingredient in a large stock pot and add 10 quarts of cold water. Bring to a simmer and cook uncovered 4-6 hours, skimming foam occasionally. Strain through a fine mesh sieve, discarding solids. Pour into quart containers or large Tupperware and refrigerate overnight. The fat will rise to the top and solidify, remove the following day. Will keep in fridge for one week or in freezer up to six months.