homemade stock

i've been making homemade stock for awhile now ever since i started living on my own. it's surprisingly easy and saves you a bit of money in the end. 

if i'm feeling lazy i'll buy a ready rotisserie chicken for dinner and it'll last us a few days. after we've picked away at the all the bones i usually keep the carcass, bones and skin frozen until i'm ready to make it. i'll also freeze onion skins and left over scraps from veggies that i would otherwise compost. 

when i'm ready i'll place the chicken, bones, skin into my cast iron pot along with 2 onions sliced in half, 2 carrots, 4 whole garlic cloves, herbs (today i had a ton of cilantro and parsley) and some salt and a few peppercorns. i filled the pot with cold water until it covered the chicken and put the stove on high. just as the water starts to boil i turn it down to simmer and let it sit there for at least 4 hours. 

my secret ingredient is a cinnamon stick

the longer it sits the more flavour the stock has, but the liquid also evaporates more so you'll have less. after about 4 hours the veggies are wilted and the bones are soft. i tasted it and it was delicious. 

the last step is straining it into a jar and it is literally liquid gold. if i know i'm not going to use it in the next 3 days, i pop it in the freezer after it has cooled down. 

i usually use the stock for soup, risotto or rice. it's always better than the bouillon cubes or the carton stock. if you have a cold, drinking this on its own is simply so nourishing and healing.

enjoy