Chicken Stock

Continuing with the other day’s theme of being frugal, last night I made chicken stock with the leftover chicken carcass from our roast chicken dinner. Now, the recipe I provided in that post is a great basic chicken stock, but I had a few extra things floating around in my fridge that could use some using up. That’s the key point of being conscientious about finances, be flexible. If you’re interested in making a recipe, but can’t afford to buy all of the ingredients – or you’re lazy like me and don’t feel like going to the grocery store – adapt it to what you have on hand. In the refrigerator I had some leeks, cilantro, and carrots with greens that were just begging to jump in the stock, so I went with it.

Now, usually I wouldn’t post an additional recipe for stock, I truly do try not to be redundant ( doesn’t show, does it?). But this was quite possibly the best stock I’ve ever made. Really. Truly. Outstanding. I try not to be so specific with something like stock, generally mine are a little different every time depending on what's in the refrigerator, but this one is so tasty I want to post it exactly as made, if for no other reason than I can replicate it. So, if you’ve got some time and an extra chicken carcass lying around, and really, who doesn’t? Then knock yourself out with my badass chicken stock.

Chicken Stock

1 roasted chicken carcass
3 fresh carrots, scrubbed & chopped, with leafy green tops
3 small leeks, white and green parts, scrubbed & chopped
1 yellow onion, chopped
2 large garlic cloves, smashed
1 cup cilantro, with stems, washed and chopped
1 heart of celery, with leaves, washed and chopped
1 broccoli crown, quartered
1 tablespoon whole black peppercorns
2 teaspoons sea salt
2 bay leaves

Put all in large stock pot, add water to cover plus two inches and boil. Let simmer for three and half hours, skimming fat when necessary, till reduced by at least 1/3 – 1/2 for more flavor. Strain into bowl, chill, store, salivate.