Chicken Stock

This is super simple so there is no excuse to not have a couple jars on hand for your favourite recipes.

Ingredients:

1.5 Kgs (3pounds) fresh or frozen chicken backs and necks
2 large carrots cut into large chunks
1 large onion skin ON (gives nice color) cut into quarters
2 celery stalks cut into large chunks
2-3 cloves garlic skinned but not smashed or chopped
10 whole peppercorns
1 bay leaf
4 sprigs fresh thyme
3 liters water

Directions:

Put all ingredients into large stockpot and cover with water about 3-3.5 liters.

SLOWLY bring to a low simmer. As soon as it just starts to have bubbles breaking the surface adjust heat. You do not want to bring this to any sort of hard boil. A slow smooth simmer is what you want ... boiling but just barely.

After a few minutes you will see some scum appearing on the surface. You could just skim it off but this is what I do. I put a strainer over a small pot. I cut a couple layers of cheesecloth, enough to just line the strainer and I skim the scum from the surface of the broth into the lined strainer. That way I can remove the scum but save the broth. It's probably overkill but I am anal that way. Once the scum is gone you are basically done. Simmer this slowly for about 12 hours ... how long is up to you anywhere from 4-12 is acceptable but I recommend 12 for maximum flavour :) If you like you can add a little water from time to time but it probably isn't necessary if you keep it on a really slow simmer.

When done turn off heat and let cool for an hour or so before pouring into your storage containers. I use wide mouth mason jars with plastic lids, but you could freeze in ice cube trays or even ziploc bags if you want.

This keeps for a week or so refrigerated but if you want to keep for longer I'd recommend freezing this. To freeze in mason jars, leave at least an inch head space to allow for expansion, put them in the freezer upright with NO lid (again to allow for expansion while freezing) ... once frozen you can put the lids on but not too tight. Before using, thaw, either in the fridge overnight or at room temperature to help prevent the glass jar from cracking. Glass (even mason jar glass) is susceptible to cracking or even shattering if it changes temperature too quickly from a frozen state so thaw with caution. I recommend wide mouthed large jars if you are planning to freeze this, and I have heard that straight sided jars are preferable to jars with *shoulders*, when freezing anyway, apparently, the *shoulder* CAN be a weak point but isn't necessarily so, just something to keep in mind, if all you have are jars with shoulders I wouldn't bother buying more just for the sake of getting shoulder free jars. I usually keep at least one jar thawed in my fridge at all times so it's ready whenever I need it.

The first time I made this I actually kept it in the fridge for a couple weeks before I used it all up and it seemed fine BUT upon reflection that was probably a stupid thing to do. This stock has no salt (or any other preservative) so the viable shelf life is probably limited. To be safe, if not using within 3 days to a week, I'd definitely recommend freezing.

Just for informational purposes, the slow simmer helps to keep the broth nice and clear since the veggies aren't being battered around by the heavy boil and they maintain their structural integrity while leaching all their wonderful flavour into the broth.
If your broth turns into a jelly like substance when cooled that is a GOOD thing. It's the gelatin from the bones and is very good for you, not to mention yummy in soups and stew etc. The fact that this broth has NO added sodium makes it ideal for reducing in sauces etc., when you reduce broths containing any sodium even if it is a reduced sodium broth to start with, concentrates any sodium in the reduction and that can ruin the end result so starting with a sodium free broth in the beginning and salting to taste later is the better way to go, not to mention more heart healthy.