Chicken Stock
Yield: 2 quarts

Making your chicken stock is a favorable way to use leftover veggies and make use of the whole chicken. Freeze for later use.

2 tablespoons olive oil
2 carrots, rough chopped (no greens)
2 ribs celery, rough chopped with greens and ends
1 onion, rough chopped with skins
2 quarts filtered water
1 medium leek, rough chopped with roots and greens
3 whole cloves garlic, smashed with skins
1 tablespoon dried hers (thyme, parsley, rosemary, savory, chervil...)
1 1/2-2 teaspoons salt
1/4 teaspoon pepper
1 chicken carcass, raw or cooked (bones, cartilage, skins and any leftover meaty flesh)

Heat the olive oil over medium heat in a large stock pot. Add the carrots, celery and onions, sauteeing for 5-6 minutes, until bslightly soft and fragrant. Add the remaining ingredients.

Bring the stock to a boil, then reduce the heat to a simmer and cook, uncovered, for 60 minutes, until the bones pull apart easily from the carcass. Strain.

Taste, and adjust the flavors by adding salt and pepper, if needed.

The stock can be kept refrigerated for 3-4 days, or frozen for up to 6 months.

©2007 Copyright Alison Anton - All rights reserved.