homemade chicken stock
i remember the early days of making stocks in culinary school… they seemed to tedious to me at the time. since graduation, i have started making my own chicken stock quite regularly, and it’s a piece of cake! i buy rotisserie chickens every week to use the meat on salads, in pasta, or just to nibble on. after awhile, i decided i needed to do something with the bones i was throwing away so i started making stock! since i make a batch of soup generally every sunday for tomas and i to eat throughout the week, the homemade stock comes in handy!
makes about 2 qts
1 rotisserie chicken
5 carrots, roughly chopped with skins still on
5 stalks of celery, roughly chopped
1 sweet onion, roughly chopped with skin on
2 stalks fresh rosemary
4 twigs fresh thyme
start by removing the chicken from the bones and set it aside to use as you please. put the bones into a stockpot, then add the veggies and herbs. fill the pot with water so that you cover all the ingredients. bring the water to a boil, then down to a simmer. add a small handful of salt and about 5 peppercorns. let the stock simmer for at least an hour, then strain out the solids. season the stock to make it as salty as you like and enjoy!