Chicken Stock

Oh yes.. Nothing like a hot pot of soup on cold cold winter days/nights. What you see here is Chicken and dumpling soup. I bought the dumplings this time but more on making them from scratch another time!

I usually make stock out of rotisserie chicken carcass i.e bones and some skin. Costco rotisserie chicken or even if you roast your own chicken, every part can be used. 

Here's what I do:

In a 5 qt stock pot add carcass, one onion cut up In chunks, carrots, about 5 small or 2 big ones, celery (4-8 stalls roughly chopped in big chunks), garlic cloves (4-5  - peel and just crush), ginger (abt 1/2 inch - can be skipped), herbs (use what ever you have or skip it)... I add parsley or cilantro stalks, thyme, rosemary and bay leaf depending on what I have. Sometimes it's just thyme or just cilantro, sometimes all, 1-2 tsp salt.. Fill it up with cold water. Boil for about 45 mins to an hour.

Drain and use right away or to store put it silicone ice cube trays, freeze and then put it freezer bags and store in freezer. Use couple of ice cubes or a lot more depending on recipe.