Chicken Stock

I make chicken often for dinner.  A roasted chicken warms the house in the winter and a grilled one on the BBQ in the summer brings the flavor back in the warm months.  When I make a chicken on the grill, I cut out the back and cut off the wing tips and place them in a zip top bag in the freezer. When I make a roasted chicken in the winter, I save the carcass the same way.  Today I made a chicken,had some frozen parts in the freezer and veggies in the crisper, so I decided to make some homemade stock for future use.  If you like the flavor of homemade chicken stock the best part of making it is that you use things you would usually throw away to make it.

Ingredients:

Large Stock pot
1 roasted chicken carcass
3 chicken backs
6 chicken wing tips
3 carrots, cut in thirds
3 celery stalks, cut in thirds
1 head garlic, cut in half
1 onion, quartered
1 handful fresh parsley
2 TBS kosher salt
1 TBS black peppercorns
water

Here's how:

Place all of the ingredients except the water into a large stock pot.

Add water to cover 1 inch above all the ingredients.

Water filling the pot

Pot full.

 Place pot on stove and cook 2-3 hours, until the stock gets darkened and the veggies are soft.

Strain the stock through a colander.

Pour the stock into containers.  Keep in fridge for one week or freeze for up to one year.