Chicken Stock

Homemade chicken stock is like having secret powers. A good one can truly transform a dish and not only that, leaves you feeling so nourished afterwards. In the world of stock, this is a relatively quick version. The key here is, by cutting and or grating everything as small as possible, you extract more flavor faster. Plus it freezes wonderfully and can remain there for up to 5 months (if it even gets the chance).

6.5 lbs (3 kg) Chicken wings and thighs

3 stalks celery, minced

2 Carrots, peeled and grated

1 large yellow onion, grated

2 bunches of fresh parsley

4 sprigs of fresh thyme

3 bay leaves

2 tsp black pepper corn

¼ tsp fennel seed

1. Chop your chicken as small as possible and set into a large stock pot.

2. Finely mince your celery, grate your carrots and onion and place everything into the stock pot, cover with 7.5 Liters (7.9 quarts) of water and bring to a boil.

3. Once at a boil, turn down to a gentle simmer for 1 hr.

4. Strain the stock with a fine mesh strainer and discard the chicken and vegetables. Use immediately and/or store the remaining stock in freezer safe containers.

Over the course of an hour you will want to skim off the fat the forms at the top of the stock and discard.