Home Made Chicken Stock

Ingredients  
4-5 lbs. Whole mature chicken or backs and necks
2 Tbsp Olive oil
1 Large onion cut in half or the end and shell
4-5 Celery stalks or the tops with leaves and the bottoms
3-4 Large carrots or the top and tips
1 Garlic head cut width-wise
10 -12 Parsley strands with stems
1 ½ Gallons water or enough to cover the whole chicken
1 Tbsp salt

Method:
In a large stock pot on medium heat add the olive oil, onion, celery, carrots and garlic and saute for a few minutes. Then add the chicken, parsley, water and salt. Increase the heat to high. When the stock comes to a boil, reduce heat to medium low and simmer for 1 ½ -2 hours or till whole chicken is done. Simmer for 4-5 hours when using necks and backs with pot uncovered. To check chicken for doneness twist the leg bone. If it turns easily it is done. When the chicken is cooked you can remove it from the stock pot and continue to reduce the stock for a more intense flavour.  It is very important to skim off the foamy proteins as the stock simmers. When the chicken stock is done let it cool down then strain all the mash from the liquid.  Chicken stock can be frozen for future use. Freeze it in ice cube trays then remove from the trays and store in a plastic freezer bag. This way you may use small amounts as needed.

Another original mouth-watering recipe From Kosta the Fishmonger ... for you to savour!

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