Warming my Soul with Change: Homemade Chicken Stock

Homemade chicken stock, or a little yellow cube of...boullion? I would take the homemade, full of flavor chicken stock any day. It makes risotto taste full and fresh, makes great dairy free mashed potatoes, and even Southwestern Chicken Soup. We keep bags of it in the freezer for just such dinners.

The blog has been sparse lately, you've probably noticed. But I have news, finally. I have accepted an offer for a new job, and I think I may have more time on my hands in the coming months and years. I'm hoping, at least. I'm headed off into the unknown, bravely putting one foot in front of the other.

On the horizon is the promise of a better tomorrow, of a place to make a difference, and I love that fresh feeling. I'm ready to embrace it.

It's also been snowing this week. In April. On and off every day. My current office is on a 1950s boiler system for climate control. Every spring, (which is always finicky in Utah), the management has to turn the boiler off at some point, and turn on the air conditioner. Beyond that, our climate control is the windows. There's either hot air blowing, or cold air blowing. Then we open the windows to hopefully balance out the type of air that's blowing.

Last week, I was whimpering about the 80 degree office, because it was 75 degrees outside and the registers were blowing hot air from the boiler. I think that's when the management decided spring was finally here - and turned on the air conditioner.

Coats to the office this week! Sweatshirt, down coat, blanket, we've all been working hard to keep our hands warm. A good hearty chicken stock is great for that.

Homemade Chicken Stock
1 fryer chicken, skin removed
1 cup celery
1 cup onion
1 cup carrots
2 bay leaves
fresh thyme
fresh cracked black pepper
1.5 to 2 gallons of water

Place chicken, vegetables, herbs, and water in a giant pot. Boil initially, and then decrease to a simmer. Skim the foam off the top every hour or so, while simmering for up to 8 hours.

Strain the stock through a fine strainer, removing the chicken parts and vegetables. Place the stock in the fridge covered, and refrigerate overnight. In the morning, skim the fat off the top of the stock. I pour mine into 4 cup bags, and freeze until I'm ready to use.

Separate the chicken into pieces, removing the meat from the bones. This meat is great for enchiladas, on top of risotto, or in any other quick dish.