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Homemade stock is a great way to add amazing flavor to many dishes. There are so many benefits to making it at home over buying it at the store. First and foremost, you know what's in it. Nothing except fresh veggies, chicken leftovers and great aromatics, i.e. fresh herbs. Not to mention a ton of great minerals that are easy for your body to absorb. It is so simple to do, there is no reason why you can’t make your own and save a little money in the process...


We hope you find this recipe easy and helpful, so that you will incorporate it into your everyday cooking.


Mangez Bien!






Ingredients:


1 chicken carcass

1 large onion

2 celery stalks

3-4 carrots

10 black peppercorns

A few sprigs of thyme

2 bay leaves

15 parsley stems

Water to cover (3-4 quarts)


Method:


Trim excess fat from chicken carcass and add to a large stock pot (12 quarts), or any large pot that you may have. Then cut the onion (large pieces, approx. 6 per one large onion), carrots and celery (3-4 pieces each) and add to the pot. Next add the thyme, bay leaves and parsley stems as well as the peppercorns. Add enough water to cover (about 3 to 4 quarts). Bring to a boil and then turn down to a gentle simmer for 6-8 hours. You can add water later if it gets too low. Skim the fat off the top several times during the process, using a ladle. After 6 hours or so, strain into a chinois or strainer and press down to release the rest of the juices. Place uncovered in the refrigerator overnight and then skim the rest of the fat from the top with a ladle. Pour into containers and keep in the refrigerator for a couple days or freeze for up to a couple months. Enjoy!