upon which we do sensible things such as turn on lights and make chicken stock.
Upon talking to several younger women this past weekend, I discovered many do not know the art of stock making. I know I have spoken of how to make soup stock several years back, but it is noteworthy and timely to revisit because I know from experience that making your own stock can become as second nature, and after tasting the difference, it is worth the extra 1/2 mile you go to make it happen.
I always make chicken stock on home days. I take the bones I have been saving and break them up as much as possible...and I know some chicken bones can be hardy, do the best you can... and then I add the vegetables: onions, carrots, celery, herbs. Bring all this to a boil on the stove, then reduce the heat to simmer.
After your simmering time is complete, and honestly I never time this process, I just go about my day at home, watching and adding more liquid (water) if necessary. The longer it simmers the richer and thicker the broth as the marrow from the bones has time to cook into the liquid.
Allow to cool and place the pan into the refrigerator until all the fat rises to the top, skim as much fat as you can off the top, do this while it is still cold.
See the thick congealed broth? That is exactly what you want. Heat the mixture once again, then strain off all the bones and vegetables which I toss. When the juice cools you have a jar of this thick, rich broth. If I plan to make soup soon I keep it in the refrigerator, but if not I freeze it.
