Homemade Chicken Stock

This is a recipe that you can add basically anything to and have it turn out alright. There are two variations in the How to Cook Everything cookbook, and I'll give you both. Making your own stock is easy, and it tastes better than the store stuff. Plus you control the salt level, which is always a good thing. Stock is a fun thing to mess with. Try adding different types of fresh herbs, we always a some garlic (don't bother to peel, simply smash and toss in), I like to add a can of diced tomatoes or a tablespoon or so of tomato paste sometimes to give it a richer flavor and a darker color. Basically be creative and have fun with it.

Basic Chicken Stock

Ingredients:

One 3-4 lb chicken

1 large onion, roughly chopped (don't bother to peel)

1 celery stalk, roughly chopped

1 large carrot, roughly chopped

1 bay leaf

Several sprigs parsley

Salt and pepper

Directions:

• Cut chicken if you like, it will speed cooking
• Combine all ingredients in a large stock pot with 14 cups water (I don't actually measure the water out,  just put in enough to cover everything) and turn heat to high
• Bring just to a boil, then lower heat so mixture sends up a few bubbles at a time
• Cook, skimming any foam that accumulates, until chicken is done, approx 30-60 minutes
• Cool slightly, sprinkle with salt and pepper, then strain, pressing on the meat and veggies to extract more juice
• Remove chicken from everything else and use in another recipe if desired; discard remaining solids
• Use the stock immediately or refrigerate (skim off any hardened fat from the surface) and use within 3 days or freeze for up to 3 months

For a full-flavored chicken, turkey, or duck stock:

Turkey or duck can be substituted for some or all of the chicken: Substitute 3-4 pounds chicken parts, preferably wings, thighs, and legs. Cook for at least 1 hour but no more than 2. Discard all solids.

It doesn't look great, but it's worth it.