Easy Homemade Chicken Stock

Chicken stock is so easy to make. I like to use chicken thighs, but if you have a carcass from a couple of roasted chickens that works just as well. Homemade stock is rich with gelatin and so much tastier than what you buy readymade in the store. You can divide it in pint containers and keep it for 2 to 3 months in the freezer. Just let it simmer on the back of the stove for 2 to 3 hours. This recipe makes about 2 quarts of stock.

Ingredients:

12 chicken thighs with skin and bone
2 1/2 quarts of cold water
5 or 6 cloves of garlic unpeeled and smashed with a knife
5 or 6 sticks of celery including the all the top leaves roughly chopped
2 onions, roughly chopped
2 large carrots roughly chopped
2 springs of fresh rosemary
3 springs of fresh parsley
3 sprigs of fresh thyme
6 whole black peppercorns

Instructions:

Place the chicken thighs, garlic, vegetables, herbs and peppercorns in a large pan. Add the cold water and bring to a boil, then turn the heat down to a simmer. After the first ½ hour skim the stock and continue to simmer on a low heat for 3-4 hours. Remove the chicken thighs and run the stock through a fine sieve. Cool for half an hour, then refrigerate. Once the stock is cold the excess fat congealed on the top can be removed. Divide it into small plastic containers and freeze for later use.