The BEST Chicken Stock Recipe gingerkid

• One whole chicken, cut into pieces (you can usually find a pre-cut chicken at your local market)
• 1 large yellow onion, quartered
• 3 ribs celery, cut into thirds
• 3 large carrots, cut into chunks (don't bother peeling them)
• 1 head garlic, cut in half horizontally
• 1 tablespoon "21 Salute Seasoning" - found at Trader Joe's plus 10 or so peppercorns (or any combination dried spices such as parsley, thyme, rosemary, bay leaf). Tie the herbs up in some cheesecloth to keep the broth clear
• 1 to 2 Tablespoons worcestershire sauce
• Salt to taste

1. Place the chicken pieces on a roasting pan and season generously with salt and pepper.
2. Roast the chicken at 350 for about an hour.
3. Pour off the fat from the roasting pan and deglaze with about 1/4 cup water (you could also use a little wine).
4. Pour the juices into a large soup pot.
5. Once the meat is cool, remove the skin and discard.
6. Remove the meat from the bones and set aside for later.
7. With a heavy knife, crack the chicken bones, exposing the marrow.
8. This is a very important step, as the richness of the broth comes from the bones, so dont skip it!
9. Add chicken meat, bones, and vegetables to the soup pot.
10. Cover with cold water and bring to a boil over med-high heat.
11. Once boiling, reduce heat and simmer for at least 3 hours.
12. You can let the pot simmer for as long as you like, just keep an eye on it.
13. Periodically skim the impurities from the surface.
14. You can always add more water if the pot over-reduces.
15. Add the herbs and peppercorns (wrapped in cheesecloth) and worcestershire sauce and simmer another hour or so.
16. Strain the entire pot through cheesecloth into a clean pot and salt to taste.

chicken, yellow onion, celery, carrots, garlic, peppercorns, worcestershire sauce, salt

Taken from www.chowhound.com/recipes/chicken-stock-14757 (may not work)