Chicken Stock 

You hear it all the time on those cooking shows.  "Use homemade broth or stock! But if you don't have it, store bought is good, too."

Do you know the difference between broth and stock?  Broth comes from the meat boiled in seasoned water.  Stock comes from the bones boiled in seasoned water.   And yes, there IS a difference is flavors and richness.  Broth is mildly flavored.  Stock is rich with depth.

I don't know about your local grocer, but mine doesn't carry chicken stock, only chicken broth.  Chicken broth is perfect for chicken pot pie and creamy potato soup.  However sometimes, chicken stock is the only flavored liquid that will make that recipe sing.

HERE'S WHAT ALL YOU NEED

• chicken bones leftover 4 roasted chicken breasts
• 1 bay leaf
• 1/2 teaspoon peppercorns
• 2-3 garlic cloves, whole
• 1 small onion, quartered
• 2 celery stalks, cut in thirds
• 1 teaspoon salt
• 2 teaspoons dried parsley
• 2 teaspoons dried oregano

For a whole chicken carcus, just double the measurements.  Place all the ingredients in a large pot.  Fill pot with enough water to cover ingredients with an inch of water above.  Simmer on medium low heat, covered for 2 hours. Be sure to set a loud timer to go off, then go watch a movie or catch up on some reading.

Strain the liquid from the pot, through a colander positioned over a large bowl.  Discard all the solids.  Chill the stock overnight.  The next day, skim off the surface fat.  You can use it right away or store in good freezer containers for up to 3 months.

It's worth it to take the time to make chicken stock.  Honestly, this is not a recipe that calls for standing over the stove.  Set it up and leave it.  Just don't forget about it.

Next time you have chicken bones leftover, don't forget to make stock.  You really will be glad you did.