Homemade Chicken stock

Leftovers of Herb Lemon Roasted Chicken

1 large onion, quartered

2 carrots, peeled

2 ribs celery

1 leek, white part only, chopped (this is optional but I encourage you to get it if you can)

Remainder of poultry herbs used in Herb Lemon Roasted Chicken Dinner

1 bay leaf

2 whole cloves garlic, peeled

Juices and drippings saved from Chicken dinner, chicken breast cooking, pasta water*

2 qt Water

Okay, time to get out the stock pot again. Place the chicken in the pot, chop the onion, carrots, leek and celery into good size bites and add to the pot. Chop up the herbs and mince the garlic and add the bay leaf to the pot.

Next add your juices and drippings.  *If you don’t have all the juices and drippings just use what you have from the Herb Lemon Chicken and a tablespoon of chicken soup base.

Add enough water to cover all the solids and simmer for about an hour.  Remember low and slow.  Keep your heat low and take your time.  We want every bit of flavor we can get.  This is a good slow cooker recipe, but I hate slow cookers.  Go ahead and do it on the stove.  After about an hour you should have a good stock going. Skim the fat off the top as it produces and add to your saved grease.  Add more water and simmer another 90 minutes.  After 90 minutes, get another stock pot and put your colander in it.  Take your stock and pour it into the new pot.  Take the strainer out to remove the solids.  You should have about two quarts of stock.

Discard the bones from the solids and store the vegetables in a container for later use.  Put the stock in its own container and store that in the fridge or freezer for later use.