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There is no way that you can run a proper kitchen without having fresh stocks on hand. If you buy commercially prepared products you are generally getting little more than salt, and in a very expensive form. It sounds like lots of work but to tell the truth stocks are very easy to make, and they are not expensive. Cook one day a week and fill the refrigerator and freezer with the blessed liquids that free you to be creative and comforting when cooking. Chicken Stock is one of those necessary and comforting fluids.
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| What You Need: |
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3 pounds chicken backs and necks
3 quarts cold water
4 ribs celery, coarsely chopped
6 carrots, unpeeled, sliced thick
2 yellow onions, peeled and quartered
8 black peppercorns
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| How To Cook: |
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1. Place the chicken backs and necks in a soup pot and rinse with very hot tap water. Drain and add the cold water to the pot, along with the other ingredients.
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2. Bring to a simmer and cook for 2 hours. Be sure to skim the froth that forms when the pot first comes to a simmer.
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3. The stock will taste a bit flat to you since it has no salt. Salt will be added when you use the stock in the preparation of soups, sauces, or stews.
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