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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

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.

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