chicken stock

chicken stock 
(makes about 8 cups or 2 quarts)
chicken carcass some meat and skin
(breast/thigh/leg bones are fine)
1 large white onion
4-6 medium carrots
4-6 ribs of celery
10 peppercorns
1 tbsp salt
2 bay leaves
6 sprigs of thyme
2 cloves of garlic, crushed
1/2 cup chopped parsley or 2 tbsp dried
cold water
cheesecloth

arrange the bones from the chicken in the bottom of the pot. if using a whole carcass it is easiest if you cut or tear it into smaller pieces, this will allow you to stir more easily. peel the onion and cut it into eighths. peel the carrots and slice them and the celery in half. add the rest of the dry ingredients to the pot. add enough cold water to cover everything, cover and cook on the lowest heat setting for 12-18 hours. line a strainer or colander with cheesecloth and place it over a large bowl. carefully spoon out the chicken and vegetables and place them in the lined strainer. allow all the liquid to run off the meat and veggies, then dispose of them. reline the strainer with new cheesecloth and carefully pour the rest of the liquid into the lined strainer, allowing small bits and herbs to be kept out of the stock. allow the stock to cool to room temperature before refrigerating. a thin skin will form on top of the stock. carefully spoon off this layer and discard, then refrigerator remaining stock. remember: after chilling the stock will become gelatinous. this is because in the cooking process a lot of gelatin was extracted from the chicken bones. if not using within a week-freeze in a clean ice cube tray then transfer frozen cubes into a zip lock baggie. the stock will last about 3 months in the freezer.

i love making stock! it's one of those "set it and forget it" tricks that can add a TON of flavor to so many different things. you can use stock for soups, quick pan sauces, gravies, to flavor rice, or pasta sauces. its especially easy if you use the frozen stock cubes. you could even measure 1-2 oz. into each cube so you know exactly how much you are using before you thaw it. but the good news is you don't have to wait for it to thaw to cook with it, it'll melt into whatever you are cooking just fine. i swear there is a healing power in this magical broth, why just today it turned a bad case of the winter blues into a delightfully cozy meal alongside warm bread and butter.