The weather is turning colder, and I feel a strong desire to cook heartier, more filling meals. One of the things I love to make are homemade broths and stocks – they are incredibly economical, you can customize them to your preference, you get a lot for just a bit of work, and they add so much flavor to even the simplest and plainest of food. There is a lot of room for flexibility as well -you can cook it for 3 hours, or for as many as 12 or even 24. You can roast the bones first, or use fresh, raw bones. Add more vegetables, different herbs or spices – the choices are yours and they are endless. You will notice there is no salt and pepper in the recipe – that is deliberate to prevent over-seasoning whatever final dish you are preparing with the broth. This recipe is also easy to divide or multiply as needed.
2 lbs chicken bones
1 lb chicken necks
6 frozen cubes of parsley
4 frozen cubes of basil
4 frozen cubes of garlic
1/2 lb carrots
1 head of celery
1 medium Spanish onion
small amount of oil for sauteing
- In a heavy stock pot (at least 8 qts) add a small amount of oil to the bottom of the pot. When it gets hot, add the carrots, celery, and onion. Cook on medium high for 7-10 minutes, or until the vegetables soften and get a bit of color on them.
- Add the cubes of frozen parsley, basil and garlic. Stir into the vegetables and let soften. Then add the chicken bones, necks, and water til an inch or two from the top.
3. Bring to a boil, then lower flame til there are lazy bubbles floating to the surface every few seconds. Skim any scum from the surface as you are able to.
4. Cook for about 3 hrs, or until the the broth is deep gold in color. Strain with a fine mesh strainer to remove as many impurities as possible.