Homemade Chicken Stock

Last Saturday was my annual Chicken Day. This is a day when I purchase many chickens from a local farmer and we cut them up and freeze them to eat all winter. This doesn't take too long and we can usually do this in about an afternoon. Next year, I'll be sure to take and post pictures so you can see.

Well, when you have 15 chickens you have some pieces like the backs, the bony parts of the breast and the necks that really don't have alot of meat, but are great for stock. It's taking me the better part of this week to get it all cooked down for the stock, but it's so worth it.

This will become the base for many soups, stews and sauces this winter. I started this batch this morning before I left for work and it's pretty basic. You can add as many fresh veggies as you want and have on hand, but I had only some green peppers that I didn't want to throw out, so in they went.

I also added a couple bay leaves, some whole peppercorns, peeled garlic cloves and a few pinches of salt. Then cover everything with water.

I let this cook all day on low and then when I got home at 5 o'clock I turned up the heat to high for about an hour. After that I took it off the heat and let it cool for about an hour.

I then removed all the meaty parts (these parts get deboned and frozen for things like Chicken Pot Pie) and was left was a beautiful yellow broth. I let it cool a little more before filling square sandwich size plastic containers; I tried the ice cubes and really liked that concept for future convenience; but I only have four trays, so this became terribly time consuming.

Once the containers are frozen, I remove the block of stock and put them in freezer bags. Each block is about three cups and will be the perfect size for soups this winter. Yum!