Home Made Chicken Stock
Chicken stock is a great secret ingredient in making delicious rice or pasta dishes, as well as soups and casseroles. There is no trick to making great stock. Even if you have nothing special to add but your happy chicken bones, your stock will be better–and better for you–than any canned version.
-carcass from one happy chicken, or smoked chicken
-1 onion, 1 bunch chives, green garlic and/or green onion (include the chive flowers, if available!)
-one carrot, cut in pieces
-1 bunch carrot, celery, and/or fennel greens (wash and store these in a ziplock in the freezer for this very purpose!)
-1 bay leaf
-1 sprig fresh herbs, such as oregano
Put all ingredients in a crockpot and cover with water. Turn on high and cook at least two or three hours, or on low for 8 to 10 hours. Do not salt your stock. Save this step for the recipe for which you’ll be using the stock–you can always add salt, but you can’t take it out!
Allow to cool, strain through a sieve to remove bones and veggies, and store in your recycled yogurt containers in the freezer.