Have you ever felt you have a hoarding problem when it comes to chicken stock? I have. Weird? Probably. Half of my deep freeze is containers of stock. Homemade stock is...well...its my essence! Wierd, again? Look at the ingredient list of boxed stock. It's about 2 inches long. No thanks.
Here's my method... Fill your largest pot with tons of veggies - celery, onion, garlic, carrots, herbs - don't bother doing much with it - I leave the skins on the garlic and onion and the tops can stay on the carrots. You'll need some seasoning, too -- peppercorns, lots of kosher salt, and the secret ingredient...cloves.
Printable Recipe Here
makes 8-10 quarts
4 leg quarters or 1 whole chicken
3 stalks celery
1 head garlic
1 large bundle Italian parsley
2 tablespoons kosher salt
1 tablespoon whole peppercorns
3 whole cloves
Water to cover
Rinse and pat the chicken dry. Cut the carrots and celery into large 3" chunks. Slice the onions and garlic in half, leaving the skin on. Place the chicken, carrots, celery, onion, garlic, Italian parsley, salt, peppercorns and cloves in a large stockpot. Cover with cold water. Simmer over moderate heat for about 5-6 hours.
Strain chicken and vegetables out of stock, discard. Chill stock in the refrigerator until very cold. Skim off fat after chilled. Place stock in containers, leaving about one inch of headroom space and freeze.
Keeps for about 6 months. Or a week in the refrigerator.