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Chicken Stock

Note/Suggestions: It is always nice to have homemade chicken stock in the freezer to use in sauces, pasta dishes and soups. Use the bones of leftover roast chicken to make your own.
Don't worry if you don't have all the ingredients, improvise with what you have in the fridge. If all else fails, a well seasoned bird will make a fine stock without any thing in the pot except itself and the water.

Ingredients:

  • chicken bones from left over roast
  • 2 carrots, peeled and cut in fours (leftover mini carrots from the kids lunch boxes)
  • 2 stalks of celery cleaned and cut into fours (skip if your don't have)
  • 1 large white or yellow onion, peeled and cut into eights (leaks, scallions and chives can be substituted
  • One bunch of parsely stems* (or other herb, or eliminate all together)
  • 1 bay leaf (optional)

Directions:

  1. Put the chicken bones with all the leftover meat in to a large pot with the vegetables and herbs.
  2. Add enough water to cover everything by about 1 inch.
  3. Bring to a boil, then lower the flame (heat) to a simmer and let cook partially covered for 1- 2 hours until it starts to reduce by 1/4 of its original volume.  Partially covered means the pot's lid is slighly a skew allowing some steam to escape.
  4. Turn off the heat and let cool until it is easy to work with.
  5. Set up a fine sieve or strainer over a bowl.
  6. Remover the large pieces of bones and vegetables with a slotted spoon and discard.
  7. Pour the pot of liquid into the strainer slowly, allowing the liquid to go into the bowl while all the solids remain in the strainer.
  8. If you end up with alot of bits of meat or spices in the liquid, restrain the broth again using a coffee filter in the strainer or cheese cloth to line the strainer. You want a liquid that is free of debris.
  9. Let the liquid cool completely, then pour into muffin tins or ice cube trays. A regular muffin tin is 1/3 cup in volume, a large muffin tin is ¾ cup in volume, and an ice cube is ¼ cup in volume.
  10. Freeze the broth then pop them out of the tins and put into a large freezer bag to be used later.
*Tip:  When you have fresh parsley and you are only using the leaves, take the stems and put them in a resealable baggie and pop them in the frig.  You can keep adding to the stems in the bag as you use the leaves for other recipes.  When it comes time to make stock you will have plenty of stems.  Stems are used instead of the leaves because the leaves will turn your stock, soup or sauce green, the stems do not.