Made-from-scratch chicken stock (Easy-to-make soup recipes)

 

                Homemade chicken stock is simple to prepare and one of the best investments of time a cook can make. Although it cooks for several hours, most of that is unattended time while it simmers on the stove. Once finished and cooled, this stock can be frozen for up to three months. It's solid gold in the freezer.

Makes 8 cups

• One 3-pound cut-up chicken
• 2 medium onions, quatered
• 2 medium carrots, peeled and cut into 1-inch-thick slices
• 2 medium ribs celery, cut into 1-inch-thick pieces
• 3 fresh flat-leaf parsley sprigs
• 1 fresh thyme sprig or ½ teaspoon dried thyme
• 2 garlic cloves, crushed
• 1½ teaspoons salt, plus more if needed

1. Combine all ingredients in a large pot and add 3 quarts cold water.
2. Bring the mixture to a simmer over medium-high heat ; reduce the heat and simmer, uncovered, until the stock has developed a good flavor, for 2½ to 3 hours or longer.
3. Spoon of and discard any foam that rises to the top while the stock is simmering ; add more water if the liquid cooks down below the level of the chicken and vegetables.
4. Remove the pot from the heat, and strain the stock through a large, fine-mesh strainer or sieve ; press down on the vegetables and chicken with a wooden spoon to extract as much liquid as possible.
5. Discard the vegetables but save the chicken for another use. (It can be used in chicken salad or in chicken potpies, for exemple.)
6. Refrigerate the stock for 2 hours or until the fat has solidified on top ; remove the fat with a spoon and discard.
7. Taste the stock and season with more salt, if desired.
8. Stock can be prepared 2 days ahead ; keep covered and refrigerated.
9. To freeze, place stock in a freezer container, label with name and date, and store up to 3 months.

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