Homemade Chicken Stock

• 1 chicken carcass
• 2 large carrots
• 4 stalks of celery
• 1 leek
• 3 brown onions
• 5 cloves of garlic
• 2 bay leaves
• 1 bunch thyme
• 1 sprig rosemary
• 1-2 teaspoons whole peppercorns
• 2 dried chillies (optional)

1. Start by chopping the carrots, leek, onion and celery into large pieces- thirds or so. Place them in a large pot with the chicken carcass, a few dried chilies, the herbs and peppercorns. Fill the pot with just enough water to cover all of the vegetables and chicken. Cover the pot and bring to a boil.
2. Once the stock has been brought to a boil, bring it down to a simmer and let it simmer for several hours. Occasionally remove the lid from the stock and skim off the scum with a spoon, and then stir.
3. After three to four hours, your stock should be sufficiently reduced. It will look kinda gnarly, but who cares because it smells delicious.
4. Next, strain the liquid through a colander into a large bowl. Sometimes one strain isn't enough to form a clear liquid, so toss out the solids and strain it once more.
5. Put the stock in a few containers- maybe one to freeze and one to refrigerate, and you're done! Stock in the freezer should last ages, and stock in the fridge will last up to 5-7 days (I would plan on using it sooner rather than later- see any of the risotto or soup recipes on this blog for inspiration!). A simple and delicious day time task that is so rewarding- expect a recipe up on the blog soon that highlights our wonderful homemade stock!

chicken carcass, carrots, stalks of celery, leek, brown onions, garlic, bay leaves, thyme, rosemary, peppercorns

Taken from food52.com/recipes/27711-homemade-chicken-stock (may not work)