Chicken Stock

Making chicken stock is like knowing how to tie your shoes or drive a car - it is a necessity to (well, for carnivores) cooking.  I use chicken stock in most of my cooking as it adds that extra flavor than plain water would, and I just love it for any Asian noodle soups.  It's easy to make because you can just leave it for hours to simmer while you go off to do something else!

Chicken Stock

Ingredients
- 2 large chicken leg quarters
- 3 quarts of water
- 1/2 yellow onion, roughly chopped
- 3 stalks of celery, cut into 4 pieces
- 1 carrot, rough chopped
- 1 bay leaf
- 1/2 tsp black peppercorns
- salt to taste

Tools
- stockpot
- colander

Steps
1. Chop up chicken quarters into 3 inch chunks (this makes it easier to cook the meat).  Place chicken pieces in a large stockpot with enough water to cover. Bring to boil over high heat and cook for 5 minutes to get rid of blood particles. Drain, reserve the meaty bones, and rinse the pot well.

2. Return chicken pieces to the same stockpot, add 3 quarts of water, onions, celery, carrots, bay leaf, and black peppercorns.  Bring to boil over high heat, and then reduce heat to low.  Let simmer for 3 hours until around 2 quarts.  Ocassionally skim off any foam from the surface.  Salt broth to taste.  Strain and discard solids, reserving the meaty bones to pick on if desired.

Yields about 2 quarts
 
A few tips...
...cool the stock first before draining.  From experience (sadly), you don't want hot steam hitting your face if you are pouring when the stock is still boiling hot!
...if you are using this chicken stock for soup or noodle soup, reserve the chicken meat.  Peel meat off the bones and place back into the stock.  This way you can get extra protein!
...you may not be able to use all the chicken stock in one sitting, so save some in a container and put it in the freezer.  To be safe, the stock can be good up to about 2-3 weeks.  Take it out to defrost when needed.