homemade chicken stock

I use chicken stock all the time and have found some store-bought brands that are pretty good, (I like Kitchen Basics' unsalted version) some that are pretty bad. But at the end of the day, nothing beats homemade chicken stock and it's actually really easy to make.

Make a big batch and freeze it in quart size containers so that you can pull it out in a moment's notice for a last minute soup or stew! It's a great staple to have in your kitchen.

In my book, a good chicken stock should be rich in color, not yellow like canned chicken broth, but a deep brown that comes from the browning of the vegetables and roasting of the chicken bones.

The easiest way to make stock is to start with a roasted chicken, you can buy one from the store that's already cooked or roast your own. Either way, make sure it's cool and cut all the meat off the bones, reserving the good stuff for enchilada filling, soups and any other use you'd have for chicken. Pop the reserved bones in the oven and roast for about 30 minutes. Roasting helps give the stock color and flavor. Meanwhile, saute the vegetables in a stock pot until they're golden brown. Then add your roasted bones, water and let it simmer for several hours. Strain it and pour it into freezer containers and you've just made stock. Pretty simple, right? I love that after I make stock my apartment smells incredible for days.

I like to refrigerate my stock overnight in a big bowl then scrape off the hardened fat from the top before putting it into containers. There's not much fat left, but I'm weird like that.

You could make beef stock the same way, but I've found that beef bones are harder to get your hands on and can be a little pricey.

I always thought stock-making was a scary or difficult thing, but it's really fool proof. The ingredients don't have to be perfectly exact and neither does the cooking time. So go forth and get chef-like! Happy stock-making!

Chicken Stock, makes about 8 cups

• 1 Tbsp canola oil
• 3 large carrots, or 4 medium, ends trimmed and cut into chunks
• 2 celery stalks, cut into large chunks
• 1 onion, peeled and quartered
• 1 head garlic, cut in half crosswise
• 1 bunch of parsley stems
• 12 thyme sprigs
• 20 peppercorns
• 2 whole cloves
• 1/2 cup of white wine
• 3 bay leaves
• bones from 1 roasting chicken
• 12 cups of water

Preheat oven to 400 degrees, place bones on a baking sheet and roast for 30 minutes. Meanwhile, in a large stock-pot, heat 1 Tbsp of canola oil over medium-high heat. Add carrots, celery, onion, garlic, parsley, thyme, peppercorns and cloves. Cook for about 15-20 minutes, stirring occasionally to get even browning. Lower the heat to medium-low and deglaze the pan with white wine, scraping up any brown bits on the bottom. Add bay leaves, roasted chicken bones and water. Let simmer for 3-5 hours until reduced by one-third. Scoop out the large parts, reserving as much liquid as possible and pour stock through a fine mesh strainer. Cool completely then pour into quart size containers. Use within a few days or freeze.