There’s nothing quite like the smell of homemade chicken stock simmering away on the stove, filling my apartment with a warm and cozy aroma like a quilted blanket wrapping around my soul. It’s always a good idea to have stock on hand, especially for making soups and sauces, and I try to avoid the canned stuff if I can help it. So every few months I make a big batch in my extra large stock pot and freeze it in quart containers.
|Save the chicken fat you skim off the top and use it to make matzoh balls.|
1 whole small chicken, 1-2 pounds
3 pieces bacon, cut into strips
onion, carrots, celery, parsnip, turnip, garlic- diced
parsley, dill, bay leaf
6-7 quarts cold water, enough to fill the pot
1. In a deep, heavy-bottomed pot, heat some oil on medium and fry bacon for a few minutes. Throw in the mirepoix (onion, carrot, celery) and other veg and a bit of salt and sweat until they begin to soften.
2. Cut up the whole chicken and leave the skin on, you can also buy chicken parts, but buying a whole chicken is less expensive and results in a more flavorful stock. For a video on how to cup up a whole chicken, check out this video.