A year ago I couldn't have imagined making chicken stock, and now I can't imagine buying it. We use the Good Eats chicken stock recipe.
Carrots, celery, onion, garlic, peppercorns, thyme.
A leek, and fresh parsley.
A strainer basket goes on top to keep everything submerged.
After simmering for seven hours, the solids have given their all. The chicken is at the bottom. I had a separate picture of just the chicken parts, but it looked a bit gruesome.
A soak in the sink with some frozen water bottles help cool down the boiling liquid before parking the pot in the fridge overnight. Skim off the fat the next morning, freeze into one-quart containers and ice trays and you're ready to go!
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