Heather's Homemade Fragrant Chicken Stock

Prep time: 30 min
Cook time: 6 to 8 hours minimum.  This is an ALL DAY recipe.  If you do not have the time to spend at least a day preparing, cooking and storing this stock, I suggest putting it off until you have the time to do so.  Rushing homemade stock will result in bland flavor and less productive cooking with the stock.

Ingredients:
The leftover Chicken Carcass from roasted Chicken ( see my recipe for Sunday Roasted Chicken)

2 medium to large Carrots, chopped

3 to 4 stalks of celery, chopped

1 large yellow or white onion, halved

1 large sprig of Rosemary

3 cloves of garlic

2 tsp salt

2 tsp pepper

Place chicken carcass in a large stock pot along with remaining lemon, rosemary and garlic from roasting.  Add enough water to just cover the carcass and bring to a rapid boil.  ( you may add as much water as you want but note that it will need to simmer much longer and may need extra ingredients) 

Add chopped carrots, celery, halved onion, rosemary sprig, garlic, salt and pepper.  Cover and allow to boil on high heat for about 30 to 45 minutes

Reduce heat to a simmer and allow to cook for at least 6 to 8 hours.  You can allow stock to simmer as long as you like, the longer it simmers, the better the flavor of your stock.  Once stock is finished, strain out and discard all ingredients.

Stock can be stored in refrigerator in plastic or glass containers for a week or so, considering its kept in the back and in tight containers, however, the fat on the broth that will float to the top will act as an air tight seal and can be stored for up to 6 months in the refrigerator as long as the fat has formed a seal and it is kept in an air tight glass jar.  When using stock out of the refrigerator, keep the fat layer for another jar of stock, or use to fry meats, potatoes or other vegetables with.  

Store stock in the freezer in 1 to 2 cup portions in air tight containers for 4 to 6 months. You can also freeze stock in ice cube trays for an easy way to saute vegetables or meats or to add to soups or bases. Simply pour your stock into your choice of ice cube tray and once frozen, remove and place in freezer bags or freezer containers for up to 4 to 6 months.