Rich Homemade Chicken Stock
Come over to my house and you'll always find this in my freezer! Yes, you can freeze it. Chill it down quickly before putting it into containers. Add a lable with the date, pop it in your freezer and you can use it for all of your favorite recipes.
Makes 8 to 12 cups
5 lb (2 kg) chicken parts, backs, necks, wings, excess fat removed
1 onion, peeled and coarsely chopped
1 carrot, peeled and coarsely chopped
12 parsley stems
1/2 teaspoon fresh or dry thyme
2 bay leaves
Place all of the ingredients in a stock pot. Add water to 2" over the bones. Bring to a boil and immediately reduce heat to a simmer. Simmer slowly until the meat has fallen off the bone and the stock tastes very rich, 5 to 6 hours. As the level of the liquid decreases in the pot, replenish it periodically to maintain the original level.
Strain through a fine mesh strainer into a bowl. Place in the refrigerator and allow the stock to cool completely. When it has cooled, remove the fat from the top with a spoon.