Spend some time making chicken stock this week. There is no comparison to homemade...
1 Free Range, Organic Local Chicken
2 celery ribs, including leaves
2 cloves garlic, cut in half
One large onion, cut in half with bay leave held in place by a clove on each half
1 large shallot, cut in half
salt and pepper (whole peppercorns) to taste
Add chicken, vegetables and enough water to submerge the chicken. I generally use about 12-16 cups for one chicken.
Bring to a boil and then reduce to a simmer and cover. Simmer for 6-12 hours. Take out chicken and reserve meat chunks for homemade chicken noodle soup, strain remaining ingredients. Allow to cool and skim fat. Store in freezer proof container for up to two months.
Cajun Chicken Breasts, Balsamic Kale with Black Eye Peas and Red Bell Pepper, Roasted Butternut Squash