Sometimes the smallest touches or tricks put out the best food and chicken stock is obviously one of those tricks. While I do understand that you can go to the store and pick up a carton full of the stuff, like most things homemade, making your own will help those dishes of yours stand out even further. Stuffing would obviously be one of them.
Many of my fellow reader's obviously already do this, however for those of you who are looking for a fool-proof stand by recipe that can be used time and time again, this recipe is for you. Enjoy!
Homemade Chicken Stock
Makes roughly 4 quarts
This recipe was adapted from Ina Garten's Family Style Cookbook to use up what you may already have in your kitchen. If you do not save chicken parts (backs, wings etc. I freeze mine for when I make this recipe) then please follow her full recipe here.
4 Chicken backs and parts
2 Yellow onions, quartered
4 carrots, unpeeled, halved
3 celery stalks
10 sprigs fresh Italian Parsley
6 sprigs fresh Thyme
1 garlic head, unpeeled and cut in half
1.5 tablespoons kosher salt
1 teaspoon whole black peppercorns
1. Place all the ingredients in a large stockpot. Add 7 quarts water (or enough to cover the ingredients) and bring to a boil. Skim any fat. Simmer uncovered for 4 hours.
2. Strain the entire contents of a pot through a colander lined with cheesecloth.
3. Chill the stock overnight. The next day, remove the surface fat.
4. Use immediately. Or freeze the stock in containers or put into cupcake pans using either 1/4 cup or 1/2 cup measurements and once frozen, pop them out and put into freezer bags stating what measurement they are. That way if you have a recipe that calls for chicken stock, you will always have some on hand. This chicken stock freezes well for up to 3 months.