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Vegetables
Chicken Stock

Having chicken stock on-hard is essential to making homemade soups and risotto, and can boost the flavor of stir-frys, rice, paella, grits, etc.

I don't like boiled chicken that much, so I don't bother making stock from a fresh, purchased, raw chicken. Instead I roast the chicken, get a meal or two out of the meat, and they will use the carcass to make the stock. Making stock is a huge part of my quest to get 4 to 5 meals out of just one chicken.

bones leftover from a 3-4 pound roasted chicken
2 gallons of water
3 carrots
3 ribs of celery
2 cloves of garlic
2 medium onions
2 bay leaf
4 peppercorns
herbs, if you got 'em
salt

Place roasted chicken carcass in your largest stock pot. Wash and chop the veggies. Add to pot along with seasonings and water. Bring to a boil. Lower heat to a low enough heat that allow minor bubbles to boil on the surface.

Simmer for 3 to 4 hours.

Set a bowl or another pot in you sink. Atop is set a collander or mesh strainer and strain the broth from the bones. Squeeze what liquid you can from chicken and veggies and then you can discard them.

If I have cheesecloth on-hand, I'll strain it once more at this stage.

Salt to taste. Refrigerate overnight or until fully chilled and any fat has solidified on top. Discard fat.

Store in fridge. Use within 3 days. Can be frozen. In fact, some people divvy the up in ice cube trays or muffin tins and freeze them - saving these small portions to use in soups and stir-fry's whenever.

Comments: Send us comments about this recipe steve@pulpkitchen.com