I’ve found that one of the biggest challenges in converting to a local diet is avoiding adding pre-made ingredients to recipes. You’re making risotto, its already far more complicated than you’d hoped, and well, there’s no such thing at the super market as locally produced chicken stock. You want to throw together a quick soup, and again, the store might have organic chick stock, but it comes from god knows where. Not to mention, its oddly expensive.
Luckily for you, you just made this killer roast chicken, and you’ve got a carcass to work with. I hear you saying ‘Ugh! Carcass!’. Get over yourself, that’s what it is. Now let’s make some stock!
Basic Chicken Stock
2 sprigs thyme
In a LARGE stock pot, dump all your ingredients, and cover with water. Bring to a boil, and then immediately reduce to a simmer. Let it go for at least 4 hours, covered, with a vent to release some steam (you know, tilted hat pot configuration). I don’t like to add salt to the stock till the end – I find that the chicken usually has enough. Feel free to add whatever veggies and herbs you like to deepen the flavor. I personally love throwing in some fennel and leeks. Taste as you go, and see what it needs.
After you’ve simmered, strain out the solids and place stock in the refrigerator over night. The fats will solidify at the top, and you can simply lift them off with a spoon.
Your stock is ready to go! Freeze off in portions, and you’re all ready (with a quick defrost) to make any recipe that needs a little chicken stock.