Making Fresh Chicken Stock

Items that will be needed are:

1 (12 quart) Stock Pot
Cheese Cloth
1 Whole Chicken, Chicken Parts, or Chicken Breasts (giblets included but discard the liver.)
Vegetable Mix (see description below)
Celery and Onion
Herbs: Basil, Oregano, Sage, Rosemary, Thyme
Salt, to taste
Pepper (optional)

Vegetable mix: Use fresh vegetables but a handy tip is to save all of the vegetable peelings, etc. that kitchens accumulate. Use your judgment about what to save and what to discard. Freeze them as they are produced in a zippy bag. Vegetables like broccoli, potato, onions, carrots, turnips, peppers, etc make excellent content for stock. Avoid beets as they tend to stain the stock red.

Instructions:

Wash chicken to be used for stock under cold water. If using a whole chicken make sure to wash the inside of the body cavity.

Place the chicken in the stock pot and fill the stock pot 1) until the chicken is covered with water, or 2) until you have enough water volume to meet your cooking needs.

Place stock pot on stove and cook over medium heat until it begins to simmer. Using the cheese cloth gather all of the vegetable peelings, etc and bundle them securely into the cheese cloth. Add the bundle to the pot making sure that it is fully submerged. Dice celery and onion and add to stock pot.

Add in herbs: If using fresh herbs add in sage, rosemary, and thyme at the beginning of the cooking process. Add in basil and oregano during the last 30 minutes of cooking. Use herbs to taste along with Salt and pepper. reduce heat to low and cook until chicken falls off of the bone.

Allow the stock to cool and then remove cheese cloth bundle and chicken. Strain stock through fine mesh to remove any small bones. Stock is ready to use.