Soups and Stews: Chicken Stock

Serves: 12

Stock is easy to make and easy to defat with a defatting cup. Use every part of the cleaned chicken except the liver (or you can use leftover bones and skin). Skimming

the stock often helps keep it clear but it isn't necessary. I put herbs in my stock. You can tie the herbs and spices in a square of cheesecloth if you like. Extra stock can be

frozen for up to 6 months.

1 whole chicken (1 to 3 pounds)

2 large onions, quartered

3 shallots

2 carrots

4 cloves garlic

3 ribs celery

OPTIONAL HERBS:

1 sprig thyme

1 sprig rosemary

6 basil leaves or 1 teaspoon dried basil

3 oregano leaves or 1/2 teaspoon oregano

1 bay leaf

Salt (optional)

In a stockpot with a lid, combine all ingredients and add 3-1/2 quarts water. Simmer, covered, over medium-low heat for 1-1/2 hours. Strain the soup through a colander.

Reserve the chicken for another use chicken soup (versus stock), keeping vegetables in the soup. Defat the stock and refrigerate until needed.

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