Homemade Chicken Stock

Stocks (which are interchangeable with broths) are the base for many homemade soups and sauces. I used to always cook with store-bought chicken broth, but now there are several reasons why I prefer making it at home (using this recipe below that has been adapted from the Joy of Cooking).

Ingreadient

• 1 whole chicken ((4-5 pounds), or a whole chicken in parts)
• 16 cups water (or just enough to cover chicken in pot)
• 1 onion (coarsely chopped)
• 1 carrot (no need to peel, coarsely chopped)
• 1 stalk celery (coarsely chopped)
• 1 leaves bouquet garni (See note)

Step by step

1. Combine the chicken and water in a large pot. Bring to a boil and then simmer gently for about 30 minutes. While it is simmering, occasionally skim off the impurities (whitish bubbly stuff that rises to the top) with a slotted spoon.
2. Next add the chopped onion, carrot, celery and bouquet garni to the pot.
3. Simmer for 3 hours uncovered, adding water as needed to cover the chicken.
4. Strain stock through fine mesh or cheese cloth before storing in fridge or freezer. When ready to use remove the white layer of fat off the top. Also when cooking with the stock don’t forget that this version has far less salt/sodium than the typical canned variety, so you may need to season to taste.