We had leftover bits and bones after de-boning a chicken for chicken under a brick, so we made some stock. This chicken stock is a variant from the original recipe and yields flavorful broth.
- 1 pound chicken parts, carcass remnants, etc.
- 3 stalks of celery, including some leaves, chopped
- 1 medium onion, quartered
- 1 1/2 tsp coarse salt
- 3 whole cloves garlic
- 3 sprigs of fresh thyme
- 6 cups of water
In a large soup pot, combine all the ingredients. Bring contents to a slow boil uncovered. Reduce heat, cover and simmer for 1 hour. Remove chicken carcass and vegetables. Strain the stock and skim fat and scummy particles off the surface. To make a clear soup, strain through a cheesecloth. Let stock cool and strain into containers to freeze. Keeps 1-2 weeks in fridge, 6 months in the freezer.