Richly flavored, homemade chicken stock is as important as good olive oil in my kitchen, and it’s as easy to make as boiling water. I never buy chicken to make stock, since there are always scraps left over from cooking chicken. Keep a plastic bag in your freezer for the skin and other tidbits that are trimmed off chicken before it’s cooked. When the bag is full, it’s time to make stock.
5 pounds chicken bones, skin, and trimmings
4 celery ribs, cut into thick slices
2 onions, quartered
2 carrots, cut into thick slices
2 tablespoons whole black peppercorns
6 garlic cloves, peeled
4 sprigs parsley
4 sprigs thyme or 1 teaspoon dried
2 bay leaves
1. Place 6 quarts water and chicken in a large stockpot, and bring to a boil over high heat. Reduce the heat to low, and skim off foam that rises during the first 10 to 15 minutes of simmering. Simmer stock, uncovered, for 1 hour, then add celery, onions, carrots, peppercorns, garlic, parsley, thyme, and bay leaves. Simmer for 21/2 hours.
2. Strain stock through a fine-meshed sieve, pushing with the back of a spoon to extract as much liquid as possible. Discard solids, divide stock among small plastic containers, and refrigerate. Remove and discard fat from surface of stock.
Note: The stock can be refrigerated and used within 3 days, or it can be frozen up to 6 months.