The Best Chicken Stock

I grew up watching my mom throw bits of chicken and leftovers into a pot. The aroma would emulate throughout our house, still bubbling away in the early hours of the next morning. She would strain it, add some vegetables, and we'd eat bowl after bowl of the best soup in the world.

Fast forward to my adulthood, when I throw bits of chicken and leftovers into a pot. And while yes, the aroma still emulates, the result is mildly chicken-flavored water. Gross. Down the drain it goes.

All it looks through years of failure was for me to get up the courage to look up a recipe. Serious Eats is always my go to for those "classic-but-how-do-you-make-it-perfect" recipes, and trust their scientific method that it will result in the best of the best. Their chicken stock recipe is no different.

• Leftover chicken bones and meat from a roast chicken (~1 lbs)
• 1.5 quarts water
• 1 onion, diced
• 1 carrot, diced
• 1 rib of celery, diced
• 2 cloves of garlic, crushed

Put all ingredients into a pot, large enough so it all fits but not so large you have tons of extra room. Bring to a simmer, lower heat, and leave to gently cook for 90 minutes. 

Strain the stock into a separate container, discarding the chicken and vegetables. Put in the refrigerator to cool overnight, then skim off the fat that has risen and hardened on the top.

You now have amazing stock! If you want it to be any thicker/more gelatinous, re-head and add 1 pack of unflavored gelatin and dissolve.