Homemade chicken stock is so much better than anything you might buy in the store. Use it for making couscous, rice, risotto, and the like.
PREP TIME: 10 minutes
COOK TIME: 3 hours (or 1 hour in a pinch)
YIELD: 6 cups
WHAT TO GRAB:
Bones and scraps from one whole roasting chicken
8 cups water
4 bunches of parsley
2 celery sticks
3 carrots, peeled and cut in thirds
1 garlic clove
HOW YOU DO IT:
1. Combine all the ingredients in a large pan. Bring the mixture to a boil, then reduce the heat and simmer, covered, for about 3 hours. In a pinch, you can simmer for one hour. Strain the stock, discarding any solids.
2. Use the stock within 24 hours, or freeze until needed.