Chicken Stock

Chicken Stock

By no means have I been classically trained, I learned to make this from watching my grandma, chefs on TV and the Internet.  In the particular batch, I skimped on the chicken--double the chicken would yield a more flavorful stock.

3 to 6 pounds of chicken parts (I usually use leg or leg quarters because they're more affordable)
Lawry's seasoning salt or poultry seasoning
1 to 2 white or yellow onions, peeled, cut into wedges
1 pound carrots, peeled, cut into large chunks
1 bunch celery, cut into large chunks
minced garlic or garlic cloves, depending on how potent you like the flavor

Heat a stock pot over high heat.  Sprinkle chicken with seasoning salt or poultry seasoning liberally.  Brown the chicken in batches until brown on all sides.  Add onion; stir and cook over medium high heat until onions are soft and brown.  Add carrot and celery; stir until slightly softened.  Add chicken back to the pot along with garlic and water to fill almost to the top of the pot.  Cover; bring to boil.  Once it comes to a boil; turn heat to low and simmer several hours.  I usually simmer mine 3 to 6 hours.

Strain the broth into another pot using a strainer lined with cheesecloth.  Now it is ready to be used to make a soup, or freeze for later.