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.
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
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.
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