The Goods (Recipe) - Chicken Stock

Chicken stock is one of the simplest kitchen basics to make and adds tremendous flavor to a number of other dishes.  I began making chicken stock years ago and found that the quality of stock that I could make at home wasn't available in stores.  For taste and simplicity, consider adding homemade chicken stock to your repertoire.

1 Chicken Carcass (or a whole chicken)
2 Medium Onions
4 Medium Carrots
4 Celery Stalks
1 Bay Leaf
2 Quarts Water

(1) If using a whole chicken, take legs, thighs, wings, and breasts off of the chicken.  Reserve for use in baked chicken, fried chicken, chicken tagine, or other chicken dish.

(2) Peel onions.  Cut onions, carrots, and celery into large chunks.  I wash the carrots, but do not bother peeling them.  If using a whole celery plant, I use the base and the inner stalks with the leaves in lieu of 4 stalks.

(4) Place chicken carcass, vegetables, bay leaf, and water into a large pot (does not have to be a stock pot, just large enough to accommodate all ingredients).

(5) Place pot on range over high heat.  Bring to a boil, then reduce heat to low or medium/low till broth begins to simmer.

(6)  Cook stock for approximately 1.5 hours or until the liquid has reduced by about one quarter.  Remove from heat and strain.  Put strained stock into the fridge overnight.  By the next morning, you should have a nice layer of congealed fat on top that can be skimmed off with a spoon.

I often cook with this chicken fat if I'm making a chicken dish for a little added flavor.