TCKimmi's Homemade Chicken Stock

A lot of cooking shows are suggesting a cost-effective ways to cook, and one of those ideas is to buy a whole chicken and take it apart at home. It's a great concept, although it can get a little messy and try as you may you can never seem to get all the meat to use in the recipe and what is leftover (aka the carcass) is quickly tossed into the garbage or the freezer never to be thought of again, right?

WRONG! Making chicken stock is a great way to put that carcass to use and get all the flavors of a broth or a stock without having to buy it from a store. I make mine while I am cooking a chicken dish so the meat is fresh. Then I allow it to cool completely before I put it in the freezer. You can also make it vegetarian by not using the chicken.

A few quick tips before recipe.

1. Don't be afraid to eyeball. Any chicken carcass will vary in size, and you may even decide to boil or poach your chicken in the water, so depending on how much water you use, you will need to adjust the amounts of the ingredients accordingly. Always, I repeat, ALWAYS check the taste of your stock throughout the process.
   
   
2. Aromatics first! Aromatic herbs are the ladies of the cooking world, they always go first. That's because the longer you let them soak in the water, the more time they will have to really infuse into the stock and pack it with flavor and give it an amazing smell. You can store the herbs and other loose spices (like whole peppers) in a large tea infuser. This keeps all the little bits from floating around without all the trouble of a cheesecloth.
   
   
3. Easy on the salt. Chicken stock is used as a base for soups, sauces and gravies, but it shouldn't be thought of as a stand alone. Make sure that the salt is minimal, so that the stock tastes seasoned but not salted. You can always add salt to the dishes you use it in.

Homemade Chicken Stock

1 chicken carcass, or whole chicken (do not use if making veggie stock)
1 stalk fresh rosemary
1 stalk fresh thyme
4-5 whole black peppercorns
2-3 cloves garlic, crushed with knife's blade
1 onion, quartered
2-3 medium carrots, thickly sliced
3 celery stalks (slicing optional)
salt

Place chicken carcass or whole chicken in a stock pot. Fill pot with water until chicken is fully submerged. Add rosemary, thyme, pepper, and garlic and heat pot over medium high until boiling. Add onions, carrots, and celery and lower heat so that broth is just simmering.

Simmer for about 2 hours, tasting occasionally and adding salt in small increments. Ready when broth appears golden and tastes chicken-y (If you're using a whole chicken make sure the chicken is cooked through). Strain broth using a sieve. Can be used right away or frozen for up to a month.