Making Stock

On Friday, August 29, I wrote a post called "Taking Stock" about learning how to make stock from scratch.  Today, I am putting it to the test and making my own chicken stock.

Ingredients:

• Leftover bones (and skin) from a cooked beef roast, chicken or turkey carcass
• Celery
• Onions
• Carrot
• Parsley
• Salt
• Pepper

Directions:

• Put the leftover bones and skin from a chicken carcass into a large stock pot and cover with cold water. 
• Add veggies like celery, onion, carrots, parsley. 
• Add salt and pepper, 1 tsp of salt, 1/4 tsp of pepper.
• Bring to a boil and immediately reduce heat to bring the stock to barely a simmer. 
• Simmer uncovered at least 4 hours, occassionally skimming off the foam that comes to the surface.
• Remove the bones and strain the stock.

If making stock for future use in soup you may want to reduce the stock by simmering a few hours longer to make it more concentrated and easier to store.