Homemade Chicken Stock

I have a riddle for you :  It doesn’t come from a box…it doesn’t come in a jar…it doesn’t come from a car (just suessing you) but it does come from a chicken.

It’s CHICKEN STOCK!!!!

Last week I posted a work lunch called  Homemade Taco Salad .  If you recall, I didn’t use the back, the neck, or the wings.   I generally keep these parts out because they don’t add a significant amount of meat to a meal.  They do however, contribute a significant amount to chicken stock.

Good chicken stock can be expensive.  Making it yourself is cheaper and easier than going to the store.

Throw the chicken parts into a pot.  Chop up a couple handfuls of celery, and a couple handfuls of onion. Cover it with water. EA.SY.

Bring it to a boil and then reduce to a simmer…then cook the heck out of it until everything is mushy.  You want all of the celery and onions to cook down and flavor the water.

Once you cook the heck out of it…strain it ( I use a strainer but I am sure there are fancier thangs out there) into a freezer safe container or plastic bag.  If you aren’t planning on using the stock within the week, I would freeze it.

Home made risotto and…everything else you make with chicken stock, comes out SO much better.

BAM!

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