FEEDS: 4-6

WHAT YOU’LL NEED:

• bones and skin from 2-3 chickens
• 2 carrots, trimmed and rough cut
• 2 medium onions, trimmed and rough cut
• 2-3 stalks celery, trimmed and rough cut
• 5-6 cloves fresh garlic
• 2-3 stems fresh parsley

LET'S COOK

Place all ingredients in a soup pot, fill with enough water to cover and bring to a boil. Lower the burner to a gentle boil, skim any foam on top and allow to slowly cook, uncovered, for 2-3 hours. Strain the stock, discard the bones, etc. and refrigerate overnight. The next day, skim and discard any congealed fat on top and your stock is now ready as a base for a soup or sauce.

MORE IDEAS:

Whenever you purchase a roasted chicken, save the bones and carcass in a freezer bag in the freezer until you’re ready to make a stock. Never use the liver, it’ll cloud the stock. A gentle boil insures a clear liquid.

If using raw chicken bones, bake them in a shallow pan, with the vegetables, for an hour at 350 to add color and bolster the flavors, or, fry them in the pot before adding the other ingredients. By cooking and browning the bones and skin first, your stock will have a greater depth of flavor in it’s final state.

Never add salt and pepper to a stock in the beginning of the cooking process. Wait and season it when it’s strained.