Homemade chicken stock

Waste not ... Want not! In my childhood home my mother almost always had something on the stove simmering away. From tomatoes to chicken bones my mother could transform leftovers and extras into delectable freezable's that could be used again and again.

To make Chicken Stock

Remove the giblets, and neck bone (leave the skin on the neck bone/meat). Roughly chop celery, onion, carrots and garlic. (If you are deboning the chicken instead of cooking it whole you can add ALL of the bones to the stock pot. The bones add a great deal of flavor.)

Add all ingredients to a stock pot with 1-2 pads butter, thyme, a bay leaf, and S&P. Saute for 5-10 minutes over medium heat until onions are soft but not burnt. Cover with water, bring to a boil, reduce heat to a simmer and then cover with a lid. Simmer over very low heat for a few hours.

Once the stock is rich in color and flavor remove from heat and allow to cool.

Strain stock through a fine mesh screen or cheese cloth.

Discard the vegetables, giblets and bones. You now have a rich flavorful stock that can be used for cooking right away, can be stored in the fridge temporarily, or frozen or canned for longer storage periods.