Basic, Versatile Chicken Stock
The holidays are over! They were festive and busy, and now that I’ve been slowed down by some sort of nasty virus that’s going around I finally have the time to think about writing a post. What could be more fitting than comforting, soothing chicken stock? I’m embarrassed to say that I only recently started making my own stocks, after my aunt and grandma both told me how easy it was over Thanksgiving. They’re very simple to make and add such depth and dimension to your soups that once you try, it will be hard to go back to the store bought variety.
- 1 large onion, roughly chopped
- 3 cloves garlic, smashed
- 1 chicken carcass from leftover roasted chicken, or the equivalent in leftover chicken bones
- Place the ingredients in a large stock pot, adding water to cover by about an inch.
- Bring to a boil, then reduce heat to the lowest simmer possible.
- Simmer covered for about 4 hours.
- Pour through a strainer lined with cheesecloth into a large bowl or pot.
- Use immediately, or pour into containers and freeze for future use. I like to use recycled quart-size yogurt containers and freeze.
This is THE Holy Grail for everything that calls for broth or stock.