What the Cluck is up with Chicken Stock

Today we are starting with the basics. With the holidays fast approaching, we can make a big batch of chicken stock and store it at the ready for all your cooking needs. You can store this stock for 3 days in the fridge or up to 6 months in the freezer, either way it is much better than anything you can buy. Chicken stock is made up from a handful of basic ingredients that you may even have on hand already. It's a rewarding process and smells better than any air freshener you can buy. Let's Roll!

Ingredients

6 pounds chicken bones (necks, backs, wings,-any and all)
cold water
1 large yellow onion, peeled and cut into 1 inch pieces
2 medium carrots, cleaned and cut into 1 inch pieces
2 stalks celery, cleaned and cut into 1 inch pieces
1 bouquet garni ( now were sounding all fancy... recipe below)

Bouquet Garni
combine below items to a damp cheesecloth doubled over and tied shut or cloth herb sachet bag
2 bay leaves
3 sprigs of fresh thyme
10 whole peppercorns, cracked
10 parsley stems, twist to release maximum flavor
2 cloves garlic lightly crushed


Place chicken bones in a large stock pot and add enough cold water to cover the bones. Bring to a boil slowly. Once the water begins to boil, reduce down to a simmer (think little bubbles). Now here is the gross but important part. As "scum" forms on the surface of the pot, you have to skim it off with a slotted spoon or fine mesh strainer. You will end up with cloudy stock in the end if you leave it in there.

Add onions, carrots and celery and bouquet garni. Continue to simmer skimming scum and any pools of fat that form off the top, otherwise it will form a lid on the top of the pot and your stock can't breath.  I know it sounds life threatening, but trust me- it will be a better stock in the end.

Simmer the stock uncovered for 5-6 hours... yes, I said hours! Hard work and patience results in amazing stock.

Strain the finished stock through a fine strainer to remove bones and vegetables. Take a moment and admire your hard work... Liquid gold! Good job!

Place your stock in a non-metallic container and let it cool down in  the fridge. Any fat that might be there will make a fat raft on top and you can just scoop it off and toss it before portioning it into your final storage containers. Or if you're like Ross you can drink the fat! (There's always time for a Friends reference)

Quick Tip: For future time-saving stock, keep a freezer bag in the freezer and put all onion, celery and carrot peels, stems, ends, and randoms. That way you can just toss into bones and water and save some time. I won't tell anyone you did not cut them up perfectly.