Around 4 pounds of chicken bones raw.\u00a0 Put these in a large roasting pan and sprinkle with a little salt and freshly ground pepper.\u00a0 Roast at around 350F until the bones turn a lovely shade of brown.\u00a0 Give them a shake once in a while.\u00a0 This could take around an hour or so.<\/p>\n Put the bones into your big stock pot and set aside.\u00a0 (this would be time to add the roast chicken carcasses your have been saving in your freezer)<\/p>\n Put water in the pan you roasted the bones in, and either simmer on the top of the stove, or put back in the oven.\u00a0 You want to be able to scrap up all the lovely brown bits.\u00a0\u00a0 When you have scraped up as much as you can add this to the roasted chicken bones in your stock pot.<\/p>\n Now add water but be sure to leave enough room for the vegetables.\u00a0 Hey, you can always add additional water.<\/p>\n Coarsely chop up a couple of carrots and sticks of celery.\u00a0 Slice\u00a0 a little off the top off a head of garlic.\u00a0 Insert 4-5 cloves of garlic in a fat onion.\u00a0 Now add these vegetables to your stock pot.\u00a0 Sprinkle with around a tablespoon of peppercorns and a few stalks of parsley.\u00a0 If you have some fresh thyme add that too.\u00a0 Push the vegetables down\u00a0 AND THEN NEVER TOUCH THEM AGAIN.\u00a0 The secret to clear, beautiful rich chicken stock is to NEVER STIR IT ONCE IT STARTS BOILING.<\/p>\n Bring your stock to a raging boil, for about 2-3\u00a0 minutes, then immediately drop the temperature to a soft, gentle, barely bubbling simmer.\u00a0\u00a0 With the lid off let your stock simmer all day long.\u00a0 You want to reduce the liquid by a\u00a0 generous couple of inches. Your chicken stock should look like this.\u00a0 The vegetables hunkered down on top of the stock.\u00a0 NEVER disturbed by stirring or poking.<\/p>\n Strain the chicken stock into containers and cool as quickly as possible.\u00a0 It is easier to remove the fat from the chicken stock when it is in small containers.\u00a0 Voila!\u00a0 You have fabulous stock.<\/p>\n MORE CHEFS NOTES:\u00a0 When your chicken stock has cooled it should be like wobbly jelly.\u00a0 If it isn’t you have not reduced it enough.\u00a0 Back into the stock pot with it and simmer at a higher heat to reduce your chicken stock.\u00a0 Here’s the deal.\u00a0 Why freeze water!<\/p>\n PURCHASED CHICKEN STOCK:\u00a0 For convenience or emergencies it is sometimes necessary to buy ready-made chicken stock.\u00a0 Which is the best?\u00a0 To find out put your stock into a sauce pan and reduce it down by more than 50 percent.\u00a0 If when it cools\u00a0\u00a0 it\u00a0 is not jelly like avoid that brand.<\/p>\n Another test is to reduce purchased chicken stock to almost nothing.\u00a0\u00a0\u00a0 It should be a lovely thick glistening syrup.\u00a0 I have reduced packaged chicken stock that has simply just turned into powder.<\/p>\n For something as important as chicken stock you should have very high standards.<\/p>\n STORING CHICKEN STOCK;\u00a0 If you store your chicken stock in the refrigerator more than 2-3 days, always return the stock\u00a0 to the boil and simmer for around 5 minutes.\u00a0 Again, cool as quickly as possible and refrigerate.\u00a0 Here’s a restaurant tip. \u00a0\u00a0 Fill a clean plastic bottle with water and freeze.\u00a0 Use this as an ice wand to quickly chill your stocks.<\/p>\n![\"\"](\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/Raw-chicken-bones-.jpg\" "\\"Raw")
<\/a>
\n<\/strong><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n