Chicken Stock

I pulled out the big pots…

I like to take advantage of the cold winter by making large pots of stock. That way I can cool large quantities of stock outside in the cold winter air. This was the first try at creating a recipe for stock. I ended up with about 6 quarts of stock in the freezer from this batch. after tasting, I think this batch has too much onion flavor. It would make great gravy, but would overpower some soups. Next time I will try reducing the vegetables.

Chicken Stock:

• 10 lbs chicken leg quarters
• 5 lbs onions
• 2 lbs carrots
• 2 lbs celery
• 3 heads of garlic
• bay leaves
• pepercorns

Directions:
Season Chicken lightly with salt and pepper roast in a hot oven for 20 minutes. Add vegetables and roast another 20 minutes or so until everything is slightly browned. Put all the ingredients in a large stockpot and fill with water. I set mine to simmer overnight. If you leave the onion skins you will get a browner stock. After simmering, I strain and cool the stock. When the fat has solidified, I remove it (sometimes I use the fat for other purposes) and ladle the stock into containers which I label and freeze. I usually use 1 quart containers filled with 3.5 cups of stock.