Homemade stock is so easy and inexpensive to prepare and it makes a huge difference in cooking dishes and soups that call for canned chicken broth.
- About 2 lbs meaty chicken bones and carcass (or 2 lbs chicken parts such as wings and thighs)
- About 2 cups mixed onion, celery and carrot, roughly chopped.
- 1 bouquet garni
- 2 garlic cloves, chopped
- 6 peppercorns
- 2 quarts water (or enough to barely cover)
Blanch the bones and carcass, drain and rinse. Place in a pan with the remaining ingredients and bring to a boil. Simmer for 2-3 hours, skimming often. Strain the stock and let cool. May be refrigerated up to 3 days (freezes well). Makes about 2 quarts.
To remove any fat, refrigerate stock overnight, and then lift off any surface fat with a slotted spoon before using or freezing.