How to make Soup Stocks (Chicken)

Soup stock is always a great thing to have on hand. Make a large batch and freeze some for later. Not only used for soups, but great other recipes or sauteing vegetables. Homemade broth is the best for a great risotto.

INGREDIENTS

• 5lbs of chicken parts (legs,thighs,wings) or meaty bones

• 1 onion quartered

• 3 carrots unpeeled and cut into large pieces

• 3 or 4 stalks of celery, leafs and all

• 4 or 5 chopped cloves of garlic

• 1 Tbls of black peppercorns

• 1/2 bunch of fresh parsley

• 3 or 4 bay leaves

• 8 cups of cold water

  PREPARATION

• Place water in a pot. I like using a pot with the strainer already inside. This makes it nice and easy to remove the meats and remaining vegetables.

• Place all the ingredients into the pot and simmer for about 2 hours. Do not boil, simmer.

• Remove meat and scraps and refrigerate the broth over night.

• The next day skim any remaining fat on top and your ready.

• For a richer flavor roast the part in the oven at around 450 degrees for about 45 minutes before putting them in the water.