Step 1 Fill a large stockpot about 3/4 full with water. Add in your leftover roasted chicken bones and bring to a boil. Reducing heat and simmer for at least 1 hour, 3 hours if you have time. Step 2 After at least an hour has passed, add in a standard mirepoix (carrot, onion, celery). This can be just leftover bits and pieces that you’ve collected. Only use half an onion for a recipe? Throw it in a tupperware in the freezer and save it for stock making. Those celery stalks you don’t really want to it? Same thing! It’s great! You’ll want to cut them into about 1 inch chunks. Step 3 Add in your herbs for flavorings. Here are some ideas: Standard Chicken Stock: 1 bay leaf, fresh thyme, fresh parsley, 10 black peppercorns, 1 clove garlic (optional) Asian Inspired Chicken Stock: 1 inch piece of ginger, 2 cloves garlic Thai Inspired Chicken Stock: 1 inch piece of ginger, 1 stalk lemon grass, 1 thai chili pepper Mexican Chicken Stock: 1 dried chipotle pepper, 1 red bell pepper, 1 bay leaf, 1 clove garlic, 10 black peppercorns French Inspired Chicken Stock: 1 bunch fresh tarragon, 1 bay leaf, fresh parsley, 10 black peppercorns Italian Chicken Stock: fresh oregano, 5 tomato peels, 1 clove garlic, 1 bay leaf, 10 black peppercorns The possibilities are endless! Step 4 Bring back to a boil, reduce heat, and simmer for 1 hour. Step 5 Use a large mesh colander to strain the stock and remove all the big stuff, leaving a clear liquid. You may have to strain it twice. Step 6 Allow the broth to cool and remove any fat that floats to the top. Step 7 Measure out 2 cups at a time and pour into a ziploc freezer bag. Lay it out flat on a tray to freeze. (2 cups is the same as 1 can of chicken broth) Δ Δ
