Chicken Stock

Ingredients

5 to 10 pounds of chicken parts, (see comments below)

2 large carrots, coarsely chopped

1 large yellow onion, quartered

1 large leek, coarsely chopped

8 to 10 peppercorns

2 to 4 sprigs of parlsley

2 to 4 sprigs of thyme

Enough water to cover to the chicken parts and the vegetables

Place all of the chicken parts in a large stock pot, (I think mine is 10 quarts), and cover with cold water.  Bring to a boil on the stove.  As scum comes to the top skim it off because it will make the chicken stock cloudy if you don't.  Reduce the heat and continue to skim until there is no scum coming to the top, typically 10 to 30 minutes.

After skimming add all of the other ingredients.  It's important to note, do not peel any of the vegetables.  The skin of the carrots, onion and leek are full of flavor and will add to the flavor of your chicken stock.  Simmer the stock gently for 2 to 5 hours.  Let the stock cool and then pour as much of the liquid as you can into a big plastic container.  Put the container in the refrigerator and let it cool until the fat has congealed at the top.  Remove the fat.  Then put the stock in freezer bags and freeze.  I use one quart freezer bags and typically I get three to five quarts of stock from this process.

Notes on the process:  Any chicken parts will do but the best are the back and neck and wings because they have so much of the taste of chicken in them.  I typically buy mine at Eastern Market.  Back and neck are usually very cheap no matter where you get them, about a dollar a pound or so.  I get six to eight pounds and then two to four pounds of wings which are typically three dollars a pound.  This summer Safeway had an awesome sale on whole chickens, 75 cents a pound.  Luda pointed out to me that it was cheaper than even back and neck.  We wound up lugging nine chickens home.  I cut the legs, thighs and breast off most of them and then we used the remaining carcass to make stock.

Use cold water to start your stock.  It will help to draw the flavor out of the chicken.

When freezing the chicken stock use only freezer bags.  Storage bags are too flimsy and won't hold up to freezing.

Don't use the liver if you use whole chickens.  The taste of liver is too strong.

Never put salt in your chicken stock.  The chicken stock is the base for so many great recipes and the salt in the recipe is adequate.  You'll be amazed at the rich taste of this chicken stock and the incredible dishes you'll make using it including hoppin' john.  Enjoy!