This recipe is from the cookbook from the renown restaurant in Woodinville, WA, The Herbfarm. It takes a bit of work and time, but the result is totally and deliciously different from the contents of a can or paper box (tho, I admit I use both - but always low sodium). You will notice there is no salt or pepper in this recipe. Leave those to the eater to determine their desired amt.!
(makes 4 quarts, and can be frozen)
6 lbs. chicken parts or bones, or 2 whole chickens with breast meat removed, each cut into 6 pieces
About 4 qts. cold water
1 small bunch flat-leaf* parsley stems
4 4" springs fresh thyme
2 fresh bay laurel leaves
1 sweet* onion, quartered with peel
1 organic* carrot, peeled and cut into 1" pieces
2 ribs celery, cut into 1" pieces
Stock: Put the chicken parts in an 8 qt. or larger stockpot, and add enough cold water to cover. Bring the stock to a simmer over med. heat, then reduce the heat to maintain a very gentle simmer. Using a ladle, skim off any fat or impurities that rise to the surface. Simmer for 30 min., skimming several more times.
Aromatics: Tie the parsley, thyme, and bay leaves together with cotton string to make a bouquet garni. Add it to the pot along with the vegetables. Continue to cook the stock uncovered at the lowest simmer for 2-3 more hours, skimming from time to time if needed.
Straining and storing: Pour the stock through a large colander placed over another large pot or a very large bowl. Discard the solids. If you wish to use the stock right away, let it settle for about 5 min., then skim off all the fat with a ladle. Otherwise refrigerate the stock uncovered and later remove the congealed fat with a large spoon. Store the stock covered in the refrigerator for up to 3 days or freeze it in small batches for later use.
"Gratitude makes sense of our past, brings peace for today, and creates a vision for tomorrow".
Love,
MM
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