So you're probably thinking "why would I make my own chicken stock when I can just go to the store and pick up a can?" Oh, you do not know what you're missing!
We got this recipe from the knife skills class at L'Academie de Cuisine in Bethesda that we took a couple years ago. It has changed our culinary lives. Not only do we debone all our own organic, free-range chickens (which is cheaper than buying chicken parts piecemeal), but we also use this delicious chicken stock in all our recipes. The flavor of the stock provides much more depth than the canned stuff... it automatically steps the food up a notch!
INGREDIENTS
4 pkgs chicken backs or 3 large pkgs chicken wings
(We use the carcasses of 3-4 chickens after we take off all the good stuff)
5 carrots, each cut into 4 pieces
3 stalks celery, each cut into 4 pieces
3 leeks, white par only, cut in half and rinse
3 onions, cut into large pieces
handful of black peppercorns
4 bay leaves
1/2 cup fresh parsley or parsley stems
1/4 cup dried thyme
1. Place all ingredients in large pot
2. Cover with cool water
3. Bring to a boil and immediately reduce heat to a simmer
4. Simmer at least 2 hours
5. Strain (see below)
6. Divide up into 1 cup containers and freeze until needed
Here are some pictures of our ghetto straining method just in case you don't have cheese cloth (or don't feel like buying any).
Then find a strainer with little holes to catch all the little herb bits.
Let cool and skim off fat before freezing. This makes a lot and lasts us a few months. Trust me, it's worth it.
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