Chicken Stock

Chicken Stock is liquid gold broth. You can follow a specific recipe or just use what you have left over in the kitchen, which is what I usually end up doing. 

Two rules I follow:

Always roast the bones to golden brown 

Add carrots, thyme and onions

If you have pork bones combine them with the chicken bones.

Ingredients:

Chicken backs and necks

Onion

Carrots or carrot peeling

Onion or onion skins and peelings

Celery, ends and leaves

Bay leaf, fresh

Thyme

Black pepper corns

Method:

1. Roast the chicken backs and necks in a 350ºF convection or 325ºF bake oven. Place them in a skillet or roasting pan, depending on how many you have. Drizzle with a little olive oil and season them with Kosher salt and black pepper.  Roast them until they are golden brown. Pour off excess chicken fat, set aside for another use.

2. Place the roasted chicken bones in a pot that is big enough to accommodate the bones, vegetables and enough water to make it worth your while.

3. Add the vegetables/ peelings to the bones, cover with cold water. Add the bay leaves, thyme and black pepper corns.

4. Bring the pot to a simmer, allow to simmer for at lest 2 hours, preferably 6 hours. 

5. Drain and refrigerate until ready to use.

If you would like to freeze the stock, make sure it is cold before you put it in the freezer.