When you need chicken stock for a Sunday soup, the best thing to do it to make it homemade. Anytime you cut down a whole chicken, you can freeze the carcasses and use them later. Stock takes a long time to make but you will get the most amazing rich, deep flavor and it can be kept in the freezer for up to 3 months.
Soup Queen's Ultimate Chicken Stock:
4 Pounds of chicken carcasses
1 Onion, quartered
4 Carrots, cut and peeled
5 Celery ribs, cut into pieces
1 Leek, cut in half
6 Sprigs of fresh parsley with stems
2 Turkish bay leaves
6 Sprigs of fresh thyme
2 Cloves of garlic, peeled
1 t. Salt
2 Gallons of water
Directions:
1. Put chicken carcasses, vegtables, herbs and salt into a soup pot.
2. Add water and put on high heat until almost a boil
3. Turn down to medium heat and skim the scum from the top periodically.
4. Simmer uncovered for 6-8 hours; adding more water as needed to keep the chicken/vegtables covered in water at all times.
5. Strain the stock into air tight containers
6. Place in refrigerator over night and remove any solitified fat from the surface before freezing.
7. Prior to using, thaw the stock and bring it to a boil.
Makes 4-5 quarts
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