It's so easy. This chicken stock recipe is a true kitchen staple. You need chicken stock for so many recipes. You can buy it in the store, usually loaded with sodium, MSG, and many other unpronounceable ingredients. But, If you want to know what you are eating, you can, very easily, make your own.
Home made stock is richer and more flavourful than anything from a can or carton, or (god forbid), a bouillon cube. It's one of those essentials to always have it on hand in any kitchen. And, roasting a whole chicken is a simple, satisfying meal. So roast a lot of chickens, over the summer on the BBQ, and over the winter in the oven, or however you want.
Then save the carcasses in the freezer. When you have three or four chicken carcasses, put them all in a large stock pot (no need to defrost) along with a couple of celery stocks (with leaves for more flavour) an onion, quartered (with skin on, which adds colour & extra flavour) , a carrot or two cut in half (not peeled), some sprigs of thyme & rosemary, a bay leaf and a handful of pepper corns. 3 small chicken carcasses will usually yield a dozen two cup portions of concentrated stock.
Cover everything with cold water, and bring just to a boil, then turn the heat to low and leave to simmer gently for at least two hours. (I usually simmer for 3-4), skimming any foam that appears on the surface.
Allow to cool a little, and then strain through a sieve. If you press on the solids while straining, your stock with have even more flavor, but won’t be as clear. (I usually press) Discard any solids.
Allow your stock to cool completely, and you should be able to skim off any fat from the top before putting into 2 cup freezer containers and freezing.
Now you have all of this lovely chicken stock in the freezer just waiting for your next soup, sauce, gravy, or whatever you like.
You can do the exact same with turkey, too, so remember this next time there is a turkey feast. (only one turkey carcass is all you need if using these guidelines)
How simple is that?