Homemade Chicken Stock

One of the staples in my kitchen is chicken stock or broth. I use it for soups, sauces, and even making rice. I don't really know the difference between chicken stock and broth, however commercial stock tends to be a fuller-flavored product than broth. While I usually keep a carton or two in the pantry for emergencies, I love making my own. It's so simple and it makes me feel better to know that I'm controlling the ingredients of something I cook with so much. This recipe is more of a method than an actual recipe. Honestly, it's as simple as throwing (leftover) chicken in a pot with some veggies, seasonings, and water. You then simmer the whole lot for a few hours and viola!

If you must follow a recipe, here's generally what I do:

Sorry, no pictures!

*1 whole chicken (or 2-3 lbs chicken bones, preferably with a little meat)
1 medium onion, quartered
2 carrots, cut into 1" pieces
2 ribs celery, cut into 1" pieces
1 bay leaf
1 TBS peppercorns
1-2 tsp salt
Handful of fresh herbs (e.g. parsley, thyme, rosemary), if desired

Place all ingredients in your largest stock pot and cover with as much water as possible.

Bring to a boil. Cover and reduce heat. Simmer for 2-3 hours until the liquid is a lovely golden color.

Strain and skim the fat before portioning for the freezer. I do this process twice--once before refrigerating the stock and again before freezing in 2 cup portions.

*I prefer to use a whole chicken so I get two products out of one cooking process--at least 4 cups of cooked meat which I shred for salads, enchiladas, and casseroles plus about 14 cups of stock. After Thanksgiving, I use the entire turkey carcass to make turkey stock.