Come over to my house and you'll always find this in my freezer! Yes, you can freeze it. Chill it down quickly before putting it into containers. Add a lable with the date, pop it in your freezer and you can use it for all of your favorite recipes.
Makes 8 to 12 cups
5 lb (2 kg) chicken parts, backs, necks, wings, excess fat removed1 onion, peeled and coarsely chopped1 carrot, peeled and coarsely chopped12 parsley stems1/2 teaspoon fresh or dry thyme2 bay leaves
Place all of the ingredients in a stock pot. Add water to 2" over the bones. Bring to a boil and immediately reduce heat to a simmer. Simmer slowly until the meat has fallen off the bone and the stock tastes very rich, 5 to 6 hours. As the level of the liquid decreases in the pot, replenish it periodically to maintain the original level.
Strain through a fine mesh strainer into a bowl. Place in the refrigerator and allow the stock to cool completely. When it has cooled, remove the fat from the top with a spoon.
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