Friday, October 12, 2012

Homemade Chicken Stock


Making your own stock is satisfying and delicious and worth all the time. Just the smell is a pleasant experience.

1 roasting chicken (6 pounds), cut in to 8 pieces and giblets reserved
12 c. (3 quarts) cold water
2 medium, size yellow onions, quartered
3 medium sized carrots, peeled and thinly sliced
4 whole cloves garlic
2 whole bay leaves
6 sprigs parsley
2 sprigs fresh rosemary, or 1 t. dried
4 black peppercorns
1/4 t. salt
  1. Place the chicken pieces and giblets in a large pot.
  2. Add water, boil, skim off scum.
  3. Lower heat and add all other ingredients.
  4. Simmer 3 hours, occasionally skimming scum from the top.
  5. Drain thru a colander, save meat for chicken dish, discard everything else.