Saturday, March 16, 2013

Homemade Chicken Stock -- 7 Days of Homemade -- Day 5

Oh My God, this is the easiest and most impressive thing in the world to make.  Seriously.  Seriously!  People are always impressed when you say you make your own chicken stock and, truly, it is one of the least difficult recipes in my arsenal.

You don;t even have to roast your own chicken.  Did you know that?  You can make great stock out of the carcass of a grocery store rotisserie chicken.  See... EASY! 

1. Take a big stock pot or pasta pot out of the cabinet.
2.  Put the chicken carcass in the pot (Skin and all, it will be fine)
3.  Throw in a carrot, a rib of celery, some peppercorns, a bay leaf, some garlic, and some parsely (or don't, up to you)
4.  Full the pot up with water
5.  Put the pot on the stove and bring it up to a boil.
6.  Turn the heat down to a simmer and simmer until half of the liquid is gone (anywhere form 2-4 hours depending on the size of your pot)
7.  Strain out the carcass, all of the other goodies using a strainer (line with cheese cloth if necessary)
8.  Refrigerate the broth for 12-24 hours
9.  Skim the fat of the now cold broth (if you want) and then use or freeze.

So good tasting, good for you, good for your wallet, and good for the planet.  How can you go wrong?

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