Homemade Chicken Stock

I don’t often make my own chicken stock, but there is nothing like it!  I got a great deal on some fryers and didn’t feel like eating two roast chickens, and my freezer is a bit full.  I also had some carrots and celery that were on their way out, so it seemed to make sense.  The bonus is that you can can shred up the chicken to use in a bunch of recipes, like enchiladas. The stock is simmering as I type this and my house is beginning to fill with the most wonderful aroma :)

Ingredients

• 1 whole  chicken (about 3½-5 pounds or so), rinsed, giblets discarded
• 2-3 carrots, cut in large chunks (don’t bother peeling)
• 2-3 celery stalks, cut in large chunks
• 2 onions, quartered (don’t bother peeling)
• 1 head of garlic, halved (don’t bather peeling)
• 5-6 sprigs or so fresh thyme
• 2 bay leaves
• 6 sprigs or so of fresh parsley
• 1 teaspoon whole black peppercorns
• 1-2 tsp of kosher salt depending on your preference

Directions

Place all the ingredients in a large pot. Pour in only enough cold water to cover (about 2 1/2-3 quarts); too much water could make the broth taste weak. Slowly bring to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As you can see in the picture, my chicken sticks out a bit (should have uses a bigger pot –oh well, still came out great).

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Strain the entire contents of the pot through a colander or sieve and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.