It's been a while since I made chicken stock.. this time I did it a little differently than before, and the process went SO much faster. Or maybe, I'm just getting good :)
1 as whole as you can find, organic chicken (include feet, necks, and other bony parts)
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
3 stalks of celery, roughly chopped
1 tbsp apple cider vinegar
4 quarts of filtered water
1 bunch parsley - which I always forget.. I need to figure out a way not to forget..
1 - I get my chicken frozen, so I let it thaw all the way out in the fridge first.
2 - Cut up chicken, and cut breast meat off the bone, because you'll be taking the large portions of meat out of the stock after about 1-2 hours (take the liver out and save it for later!)
3 - Put all ingredients, san parsely, in a large stock pot and let it sit for 30 minutes to 1 hour
4 - Bring to a boil, then skim the foam off the top. Then bring down to a low low low simmer.. and leave it alone (covered, of course)
5 - After 1-2 hours, remove the breast meat as well as the legs and thighs - this is good meat to use, as it hasn't been simmering for 12-24 hours.. put away for later use.
6 - After 12-24 hours, remove from heat and strain out vegetables and leftover chicken.
7 - Return stock to the big pot it was just in, or dirty up another one if you'd like, and let it sit out on the counter until it cools off a bit.. so you don't put it in the fridge when it's still piping hot.
8 - Put the pot of broth in the fridge, and wait for the schmaltz (chicken fat) to collect and harden at the top. Then remove the schmaltz, and save it in a different container.
9 - Pour stock into different containers - I keep some in jars in the fridge and the rest I put in single serving sizes in the freezer for my future chicken soup lunches.
(I don't have a photo of this.. But I sautéed the liver from the chicken with chopped onions thyme, rosemary, and garlic in a spoonful of the schmaltz.. and it was awesome. I'll make it again and post it later..)