Chicken Stock

Chicken Stock.  I make this at least once a week, freezing it into 1 cup portions and using it as needed for soups, sauces, gravies, you name it.

It is true that it is magic... no.... seriously.

The MOST important part of the stock is without a doubt the wondrously healing bones and cartilage. If cooked properly, they release a healthy dose of chondroitin and glucosamine in the form of gelatin.  Those with joint problems will recognize those two big fancy words right away, they treat joint pain.... ironic that the source for relief and prevention of such horrible things as arthritis is actually consuming, well, bones and joints!

Gelatin also is magic in and unto itself.  It acts as an aid to digestion and has been used successfully in the treatment of many intestinal disorders.

And besides just the magic from the chicken, just look at all the vitmains and minerals those veggies are ready to offer up.

It is so easy, there really is no reason NOT to do this at home.  ALL of this is lost when you use boxed, canned, and worst of all, bouillon.  At that point it simply becomes a flavoring.

What you see in the picture up there is exactly what I put in the pot.  Varying a bit with the parsley, sometimes I'll add cilantro instead for a different flavor, sometimes a sprig of thyme, sometimes nothing at all.

ALWAYS KEEP YOU CHICKEN CARCASS!!

So this is the list-
Chicken carcass, cooked or uncooked, this can be just parts like legs and wings, sometimes I'll even go to the butcher and just ask for 4 chicken backs and / or a lb of chicken feet, which are very rich in cartilage.

2 carrots, broken in half
2 celery sticks, broken in half
1 half onion, skin on (dont worry, you're gonna strain everything)
3 cloves garlic, crushed to release the oils, skins removed
2 bay leaves
2 T whole peppercorns

Please note I do not salt my stock. I do that when I am using it for whatever dish I am using it as an ingredient for. :)

So throw all that shit into a big ol' pot, and fill with water until it just covers everything.  Set on the stove at low.... THIS IS IMPORTANT!  Boiling your stock with break down the gelatin into nothingness.... defeating the entire purpose.  So keep it at a nice gentle simmer.  And I mean.... hot enough that there is just a bubble coming up every now and then. Let it bubble away for 4-6 hours to properly break down the bones and good bits.

Check this video at about 1:20 to see how the boil should look.

Once the stock is ready, I place a large mesh strainer over a large metal bowl, and just dump all that brothy goodness straight in.  I usually let it sit for about 10 minutes to let any remaining liquid to drip into the stock bowl.  From there I allow it to sit and cool, sometimes putting it into a sink full of ice, but thats only if I am rushing, and usually, I am not :)  Once cooled, divide into individual containers and voila!