Easy Chicken Stock

First some rules for making your own stock.

Never stir
Never boil

Use a large stainless steel stock pot.  They aren't that expensive and so worth it.  I've been using mine for over 10 years and it still looks brand new and I use it at least once a week.

You can make any type of stock you want.  I pretty much stick to either beef/veal or chicken.  Typically you are only going to use the bones but this stock uses whole chickens (you'll see why later). 

So here is an easy way to get a lot of meals and stock all at once.  We do this once a week.

Ingredients:

2 whole chickens (organic, free range)
2 large yellow onions peeled and cut into large chunks
1 pound carrots washed and cut into chunks
6 stalks celery washed and cut into chunks
1 small bunch fresh parsley
1 small bunch fresh thyme
1 T. cracked fresh peppercorns
3 bay leaves

Put all of these into the large stock pot and then add enough filtered water to bring to about 2 inches from the top of pot.  Turn heat to high and bring to a bare boil then immediately turn to low.  Let simmer about 3 hours until the chicken when picked up wants to fall apart.

At this point remove the 2 chickens and put on a platter to cool.  Keep the stock going.

Once the chicken is cool, remove meat and set aside.  Everything that's left over such as skin, bones, cartilage, etc. put back into the stock.  Let this stock simmer overnight for at least 24 hours.  This will give you a deep, flavorful, rich stock that you cannot buy in any store for any amount of money.

The chicken you set aside can now be used for anything from delicious chicken sandwiches (on gluten free toast) to chicken fajita's and sweet and sour chicken.  We usually get several meals from it.

The next day turn stock off and let cool somewhat.  Strain into mason jars, lid and let cool.  These will seal and be good in your fridge for at least 2 weeks.  We use them for making rice, adding to potatoes, making soup, gravies and more.  You will love it so much that you'll always want to have some ready in your fridge.

Beef is done using beef soup bones or veal bones.  You can get those from your butcher counter at the grocery store.  For extra flavor you can roast the bones in a 400 degree oven for about an hour first.  Yummy beef stock!

Enjoy!