Never-fail chicken stock
I've been doing double duty with chicken for years but never made my own stock...any good recipes for this? Thanks!
1 onion, peeled and quartered
2 stalks celery w/ leaves, washed and snapped in 3" chunks
1 lg. or 2 med carrots, scrubbed and snapped in 3" chunks
~1/2 c. fresh parsley, washed
~2 tsp. salt (I just pour it into my palm until it looks right)
1 bay leaf
a few turns of the pepper grinder
water to cover all
Then I cover and cook on low at least 12 hours. When done, I pour it all into a pasta pot w/ strainer. Then I pull the strainer out and let the broth drain into the pot. Once all the broth is drained, I throw the bones and veges away. Put the pot in the fridge for the fat to rise and solidy. Then scrape the fat off and voila! Usually, I freeze the broth in 2 c. bags. Note that if the broth is jelly-like, it's really considered consomme and you can thin with water.
If you don't have a crock pot, just put all the above in a large pot and simmer on the stove for 4-5 hours. Check the liquid level, though, to make sure it's not cooking down too far (the bones should stay covered).
ETA: it takes me about 10 min, tops, to set up a chicken stock. I highly recommend it! We use the stock to cook potatoes, rice, and beans, as a base for cream sauces and for soups, and as gifts to friends!