Soup Time!

Fall appears to have settled in, which means it is time to throw those chicken parts in the pot and make yourself some chicken stock to last through the winter! I called up my favorite local butcher shop and ordered a 40 lb case of chicken necks. Stock can be tricky the first time or two, but after that it is a breeze and absolutely essential for good soup.

I can be a touch of a snob (gasp) about homemade food, but can make an exception now and then for really good store bought products. However, when it comes to Chicken Stock (notice the caps), there is no substitute...none.

To make truly excellent stock, follow these steps. Email with any questions...really.

Perfect Chicken Stock

10 pounds fresh chicken back, neck, and wing bones
several carrots, diced
several celery ribs, diced
a few onions, quartered
2 bay leaves
some peppercorns
a few juniper berries
some parsley sprigs
a few cloves
1 garlic head, halved horizontally

1. (optional) Place half of the bones on a sheet tray and roast in a 350 degree oven until brown, about 50 minutes.

2. Place all the bones in a pot and cover by six inches with cold water.

3. Bring to a gentle simmer over medium heat. Lower heat to maintain approximately a 180 degree-200 degree temperature. There should be no bubbling or movement of the stock. Add all remaining ingredients. Keep steeping for 6-48 hours, adding the occasional cup or two of cold water if needed. Scoop off any chicken solids that float to the surface.

4. After cooking, strain slowly, discarding solids and scum at the bottom of the pot. Cool, skim the fat and strain again through cheesecloth. Cool and store in freezer bags. Tip: Don't season.