Chicken Stock

As I started to write this, I wanted to tell you that making chicken stock is not difficult.  But  as the day went on and I documented the steps you have to take, I came to the conclusion that it isn't easy, either.  Making stock is a lengthy process, best done when you will be home all day, so that you can check on it while it simmers.  It also takes several pieces of cookware.  But the end result, if you are patient and do it right, is about as close to liquid gold as you can get.

Look at that color!

Place 4 chicken legs, carrots, onions and celery into an 8 quart pot  Cover with water and set flame to medium.  Skim the debris that floats to the top off with a spoon and discard.  Reduce flame to very low.

After about an hour, remove the meat if you intend to use it, otherwise let the meat continue to simmer until the stock reduces to about 1/2 of it's original volume.

After about 6 hours of simmering over very low heat, the stock should have reduced by half again.   At this point, strain the stock through a sieve into another pot.  Let cool and skim off the fat.

This is liquid gold.   Pour the stock into ice cube trays and freeze, then place the frozen cubes into a resealable bag.  Next time you are cooking, instead of using a sodium-packed bouillion cube, use your frozen cubes.  You can also use this stock while it's fresh, to make chicken soup.  (I will post that recipe on another day).

I hope you will try making your own stock.  It is a great thing to do on a cool day, as it adds moisture to the air in your home and perfumes the house with an indescribable fragrance.  So many benefits for such little investment!