Homemade Chicken Stock

Homemade chicken stock is far more flavorful than the canned chicken stock you buy at the grocery store, and chefs say that the key to a great soup is homemade stock. It's also a great way to use up the leftover parts of a chicken, instead of throwing them away. You can store homemade chicken stock in fridge for 3-4 days (possibly 5-7 days if you store it in an airtight container and bring it to a boil prior to using/consuming) and in the freezer for up to 3 months, and it can be used in a variety of ways: to braise meats, to create stews, to sauté vegetables, or reduced to create glazes or sauces.

If, however, you're in a pinch and don't have the time to make homemade chicken stock (this version will take you about 4 hours), I recommend Imagine's Organic Free-range Chicken Broth. It's one of the best store-bought organic free-range chicken broths that I've tried and a far cry from most store-bought chicken broths, which tend to be nothing more than salty water.

Homemade Chicken Stock Adapted from Alice Waters' Chez Panisse Café Cookbook Ingredients: • 5 pounds of chicken parts, preferably with some meat left on them • 3½ quarts cold water • 1 large carrot, peeled and quartered • 1 large onion, peeled and quartered • 2 celery stalks, washed and quartered • 2 parsley sprigs • 1 thyme sprig • 1 bay leaf • ½ teaspoon black peppercorns • ½ teaspoon salt • 1 tomato, washed and halved (optional) Directions: 1. (optional) Roast the chicken parts in a 450°F oven until nicely caramelized, about 30 minutes. 2. Put the chicken parts in a large stainless steel stockpot and cover it with 3½ quarts cold water. Bring it to a boil over high heat, and once the stock comes to a full boil, reduce the heat to a low simmer. 3. Add the carrot, onion, celery stalks, salt, black peppercorns, and tomato. Add the parsley and thyme sprigs and a bay leaf, in a sachet if possible (you can create a sachet by bundling the herbs inside a cheesecloth and tying the bundle up with kitchen string). Simmer gently for about 3 hours. 4. Skim off any grease that floats to the top. Strain the broth through a colander lined with cheesecloth or a fine-mesh sieve. If you are not using the broth immediately, allow it to cool completely, then promptly refrigerate or freeze. (Storing it while it is still warm will cause it to ferment.) After a few hours in the refrigerator or the next day, skim off any of the fat that has solidified on top of the broth.