Recipe: Rich Chicken Stock

I always find it really exciting when I discover a new cooking tip.  Something that I've never heard before - on a cooking show, a cook book, or a food magazine.  Here is one of those top secret moments!

My mother-in-law makes amazing homemade soup every Sunday.  Every single week, without fail.  Stock from scratch with homemade noodles.  Who does that?!!  I'm not making noodles, but I did learn this one tip from her.  Throw a tomato into the stock pot.  That's it.  It sounds simple and unusual, but it makes such a difference.  It adds a subtle sweetness and light golden color.  Try it and you will never make stock without it.

I always have a large bag of chicken bones in my freezer, saving up for stock.  You can add chicken wing tips, the carcass from a uncooked bird, or from a cook rotisserie chicken.  Add them all.  When you have a full bag, it's time to make stock!

Tip: My favorite way to cook a whole chicken (roast or bbq) is to spatchcock it.  This means to cut out the backbone and flatten it.  It cooks faster, with more crispy skin.  Bonus - you have the whole back bone for the "Bag of Bones" (cue dramatic music).

Makes a large pot of stock (approx. 4 liters)

Ingredients:

- 1 large bag of bones (from approx. 2-3 chickens)
- 1 large onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 large carrot, coarsely chopped
- 1 medium tomato, halved
- 2 scallions, coarsely chopped
- 2 garlic cloves, whole & peeled
- 3 bay leaves
- handful of parsley
- 1 tsp. of whole black peppercorns
- 1 tbsp. salt
- 1 tbsp. of olive oil
- 4 liters of cold water

Tools:
- Very large pot
- Fine mesh sieve,
- Cheesecloth (preferable, but not required)

• Heat oil over medium heat in a large pot.
• Add onions, celery, carrots and garlic with salt. Sautee for about 5 minutes until fragrant. 
• Add chicken bones and cook for 2 minutes.
• Add scallions, tomato, bay leaves, parsley, peppercorns, and cold water.
• Turn heat up to high.  Once it begins to boil, turn heat back down to low.
• After about 15 minutes, skim off scum that will surface to the top using a large soon. 
• Add more water if required to keep the bones covered.
• Simmer for about 2 hours.
• Let cool.  Set a fine mesh sieve in a large bowl.  Place a large folded piece of cheesecloth onto the sieve for the clearest stock.
• Strain out the solids and discard.
• Use stock immediately or transfer into large storage containers.  Stock will keep in fridge for about a week, or freeze for later.