This weekend, I decided to make some chicken stock to have on hand, especially with cold season fast approaching, fast chicken noodle soup will probably be a very desirable meal. While this particular batch isn’t quite as nice as the last batch we made, it’s certainly nicer than the stuff in the box.
1 large onion
4-5 medium carrots
4-5 celery stalks
1-2 leeks, depending on size-the ones in the stores here were pretty ragged, so I needed two to get a decent amount of undamaged leek
~15 springs of both parsley and thyme
4 pounds of chicken bits-since I didn’t have any saved chicken carcases, I just opted for mostly wings and a few thighs- although in the future, I think I’ll just use a whole chicken
10-15 whole peppercorns
2-3 dried bay leaves
Clean veggies, and break them into chunks (no find cutting needed). Put the chicken in the pot, put the veggies on the chicken, put the herbs and pepper in, and pour cold water over until about 1 inch above the top of the veggies. Bring to a simmer, and let cook uncovered for 6-8 hours, skimming scum and adding water as needed. When finished, strain (I used two mesh colanders with cheesecloth lining), cool, package and freeze.
Since this batch for some reason wasn’t as flavorful as I was hoping, despite the 7 hours of simmering, the next day I reduced it by about 1/2 (around 3 hours boiling). The result is much nicer (and easier to store).