Chicken Stock

There really is no right to making chicken stock but there is one major wrong. No cruciferous vegetables. This is the way I make it if I want to make something that stars chicken stock. Like chicken soup.

1. A whole chicken
2. Three carrots
3. Three stalks of celery
4. Two onions(quartered)

Take the whole chicken and remove the organs and neck. Place in a 12 quart pot with the celery, onion, and carrots. No need to peel the carrots or onion. Cover with water by two or three inches. Bring to a boil. Reduce heat to a simmer. Simmer for an hour. Let cool strain. Pick the chicken for use as salad or something else.

You can, of course, use parts. I think legs and thighs are best. The cartilage in them gives the stock thickness and richness. If you bone out chicken parts save the bones for stock. There is no right, just one wrong. No cruciferous vegetables.

Use any vegetable, except cruciferous. If you roasted a chicken, pick the bones of meat add carrots, onions, and celery and bring to a boil and the simmer. You will get a better stock than the canned stuff. Freeze until you need it.