Chicken stock is a great way to use up leftover veggies and chicken parts. An additional plus is that it just smells so darn good simmering all day long. One of my favorite things to do is buy fresh bagel and have a lovely lunch of bagel and chicken stock before I strain and skim the stock. Fresh stock will last in the fridge for 4-5 days and can be frozen for months. My mom used to freeze stock in muffin tins and ice trays and pull what she needed when she needed it. I have yet to have a freezer with enough space for this, so I try to use mine up in soups and chicken and dumplings and such in the first week.

Note: I usually make stock after I have used two or three whole chickens (you can freeze after using until ready to make stock) and skip buying chicken backs, necks, and feet. You can certainly make it with anything that you choose – for me it has always just been a leftover, I don’t want to go to the store, throw in a pot and live my life kind of deal.

Homemade Stock – Should make a little under 2 quarts

Two to Three Whole Chicken Carcases, broken down, insides removed
Five Large Carrots, Cut into two inches pieces
Four or Five Celery Stalks, Cut into two inch pieces
One bunch Leeks, white parts only
One Bouquet Garni (Four Bay Leaves, 12 Thyme Sprigs, Five Parsley Sprigs, One Rosemary Sprig – optional)
Two heads of garlic, entire head cut into halves
One plus one half white onion
Three tablespoons black peppercorns
One cup White Wine (optional)
Two quarts Boxed Chicken Broth (you can also use water – making stock with stock develops a strong stock flavor that I love)

Roast the chicken bones and garlic halves for about 45 minutes to deepen their flavor (this step can be skipped if you choose).

In a large stock pot, heat a bit of olive oil then add the celery, carrots, leek, onions and garlic (all properly seasoned) and saute for a couple of minutes. Add white wine and allow to reduce slightly. Add chicken bones, pepper, and bouquet garni then cover with the chicken stock. Simmer for up to 12 hours. I generally wait to skim the fat, but you can do it at any time during the simmering process. Once you are done simmering, strain entire pot to remove all solid ingredients. Then, strain through a fine sieve to remove all small particles. Can be returned to a pot to make dish of choice or stored in jars in the fridge. If freezing, wait for the broth to cool before putting it into muffin tins to freeze.