Sure we have all resorted to the store bought stocks in a pinch but homemade stocks require only a little effort and add a tremendous boost to your soups and sauces. Give a try.
Place chicken, vegetables, and herbs and spices in 12-quart stockpot and add cold water.
2
Bring to boil then turn heat down to medium low to maintain a gentle simmer.
3
Skim the scum from the stock every half hour or so. Add hot water as needed to keep bones and vegetables submerged. Simmer uncovered for 6 to 8 hours.
4
Strain stock through a fine mesh strainer into another large stockpot or heatproof container discarding the solids.
5
Cool immediately in large cooler of ice or a sink full of ice water.
6
Place in refrigerator overnight. Remove solidified fat from surface of liquid and store in container with lid in refrigerator for 2 to 3 days or in freezer for up to 3 months. Prior to use, bring to boil for 2 minutes. Use as a base for soups and sauces.
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