Chicken Stock

I grilled up a whole chicken recently (keep a look out for this month's last Barefoot Bloggers recipe). I had a bunch of bones left over. I threw some out before I got the bright idea that I should use them to make a stock. It is so easy to make a stock. Just throw the chicken bones and some veggies in a large pot, cover it with water and let it simmer for several hours. Probably not the best thing to make after a day of work, but the way I go through chicken stock around here, it was a good thing for me to make. I'm gonna be perfectly honest with you. I only let this simmer for three hours instead of the recommended four. I have a ginormous zit on my forehead and I was stressed and tired. It still came out wonderful and I froze it in an ice cube tray to pop out and use whenever I please. I'm not even going to put a picture of this up. Chicken stock is not the most photogenic stuff :)

Chicken Stock

Bones from one organic, cooked chicken (with a little bit of meat still on them)
1 or 2 carrots, chopped into large chunks
3 stalks celery, chopped into large chunks (leave the leafy parts on)
1 onion, quartered
1 head of garlic, halved
1 handful of parsley
2 shallots, halved
2 or 3 bay leaves
small handful whole peppercorns
1 tsp salt

Place all of the ingredients in a large stock pot. Add enough water just to cover everything.

Bring the mixture to a boil and once it starts to bowl, reduce to a simmer. Let simmer uncovered for four hours. Skim any scum that comes to the top. After four hours, drain and place in a container in the refrigerator to cool overnight.

This will keep in the fridge for a couple of days or you may freeze for several months.