Chicken stock of the gods and ideas for soups

The 2 most amazing things about making stock at home 1- how many dishes you can make using your stock 3- how many batches of stock you can get out of your chicken carcasses.
After you strain everything out of your stock, freeze it in a freezer bag until you want to make more. In fact, You can add any bones you’d like.
The more stock you want to make, the more chicken you’ll need.
If, like me, you want a collagen rich broth, use more skin and bones- I like drumsticks for this. Chicken feet work exceptionally well, but there’s a unique flavor to them that I don’t prefer.

Emily Reiter @notsoablemama

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Ingredients

2-8 hrs- longer, better.8 hr to release collagen

1whole chicken, with neck or 2+ carcasses or 2-4 lbs of assembled chicken pieces
1lg onion quartered
2-3 stalkscelery
2carrots
3 clovesgarlic, peeled
1fennel bulb, halved
2 tspapple cider vinegar
3bay leaves
3 tbspfresh dill - I add several entire sprigs
1 1/2 tbspfresh thyme
1/4 cparsley- i throw in several fresh stalks
1small sprig of rosemary
3+ tablespoons of salt 1 of peppe- depending on how much water you use, you may need to use more
Additional ideas
Dialini delight- 3 cup your broth, 3/4 c ditalini (or any small pasta) 2 tbsp grated parm, juice from 1/4- 1/2 lemon, 1/3 c tomato purée- add everything to your broth and cook until pasta is ready

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Steps

2-8 hrs- longer, better.8 hr to release collagen

1

In a large pot put all your ingredients and cover with water
2

Bring it to a gentle simmer, cover and let cook for at least an hour
3

Skim anything off the top (like scum) that you don’t want in your soup
4

Continue to boil your soup on low for at least an hr, but the longer the better. Taste often and adjust salt levels
5

Once it’s done, drain the soup with a fine mesh strainer. You can save what’s strained out for another batch of soup!!