Homemade Chicken Stock
Yields about 6 cups
1 whole chicken carcass (or a collection of thigh and leg bones)
1 whole onion, unpeeled and cut in half
4 cloves of garlic, unpeeled and smashed
1 tablespoon whole peppercorns
1 tablespoon kosher salt
3 whole bay leaves
1 sprig fresh rosemary (or 1 tablespoon dried)
1 bunch fresh thyme (or 1 tablespoon dried)
2 or 3 carrots, unpeeled and chopped in half
2 or 3 stalks of celery, chopped in half with the leaves
And here’s the beauty of this stock, for example in the above picture I was fresh out of celery and carrots so I skipped them, no big deal! Don’t have any thyme, throw in some Italian seasoning. Like a little kick, put in a dash of cayenne pepper or if you like it sweet, a dash of saffron. You get the idea, experiment and make it your own!
Combine all ingredients in a large stock pot or dutch oven. Pour in enough water until the chicken is covered by about an inch. Pop on the lid and heat over medium heat until boiling, after 2 minutes reduce heat to low and simmer for 45 minutes to an hour. The longer the better as it extracts more flavors from the bones and the veggies.
Strain the veggies and the bones from the stock and allow stock to cool. Pour into storage containers and place into refrigerator for 2 hours or allow to cool overnight. When you remove your containers from the fridge you will notice that a little fat has risen to the top of your stock. With a large soup spoon skim the top layer of the stock and discard as much of the fat as you can. Place storage containers in the freezer or they can be left in the refrigerator for up to 2 weeks.
Remember this recipe around Thanksgiving time when you are ready to chuck that turkey carcass in the trash. Save those bones and make some savory turkey stock to keep you warm during those winter months. Hopefully Florida will be a little warmer this year ;)