Chicken Stock

- liquid gold?-

i alway get a little laugh from recipes for salads, sandwiches (other than chicken salad and the like) and stock - particularly chicken and veggie stock. what? we can't figure this out? well maybe sometimes we need help, but people just trust yourself a little bit. really, how bad can it get? unless you were planning to add a fruit roll-up to your stock i am almost positive you can create your own stock with whatever whole foods you have. please don't freak out about stock.

when i roast a chicken the first thing that i do, after scrubbing dishes, is throw the carcass in a pot of water and let the little guy slosh around while i sleep. when i wake up the apt is filled with the smell of - i don't know - warmth? excuse the poetry. but this stock is the endlessly useful. at any given time my freezer has at least 2-3 container of waiting for me. some "recipes" for chicken stock call for veggies, but i just can't be bothered with that. i have nothing against vegetables but, chicken stock should just be chicken - right?

none-the-less i will swear by this stock. its made some amazing soups (one of which i will be posting soon) for me over the years.

POST 2:

CHICKEN STOCK

1 roasted chicken carcass

a few sprigs of thyme from the stuffing

1-2 garlic cloves from the stuffing

room temp water to cover

*after carving away all the left over meat place all ingredients in large stock pot.

*bring to a boil

*turn heat down to the lowest possible - if you have a simmer burner, place on that at lowest setting

*cover after a few hours, let simmer for 6-8 hours.

*remove the carcass, garlic cloves and thyme stems - leave the tasty little leaves.

*dole out as you wish, freeze or use immediately.