1. Clean the bones. After enjoying a roast chicken dinner, remove any leftover bits of meat and reserve them for another use. Discard hunks of fat.
2. Add herbs and veggies. Put the carcass in a large pot and add enough water to completely cover it. Throw in a handful each of diced celery, onions and carrots, a bay leaf, a few sprigs of thyme, some parsley and two whole cloves of garlic.
3. Boil, simmer and skim. Bring to a gentle boil, then let stock simmer on low heat for two hours. (If you want a clear-looking stock, don’t stir, and don’t let it boil during the simmering process.) With a large spoon, skim fat occasionally as it rises to the surface.
4. Strain and season. After two hours, remove from heat and strain stock into a large bowl through a sieve; discard all but the liquid. Season with salt and pepper’but go easy; you can always add more later.
5. Cool and freeze. Stock’s flavour will sour if it is left on the stove to cool. Instead, divide it into shallow uncovered containers and refrigerate. Stock will keep in the fridge for five days, or you can freeze it in a large container and use it to make soup. You can also freeze it in ice cube trays; once frozen, transfer the cubes to a freezer bag and use them
in gravies and sauces.
Paul is a chef and teacher at Northwestern Secondary School in Stratford, Ont. He is also a regular contributor to Best Health. Follow him on Twitter @paulfink.