Homemade Chicken Stock

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I've been cooking a lot more recently because I'm doing a 30-day no-sugar/no-grains/no-dairy/no-fun diet challenge and that means eating out is nearly impossible. Or, even when it is possible, its not that fun. But it has led me to feel great and spend a lot more time in the kitchen, which I always enjoy. Did you know that lots of store-bought chicken broth has sugar added to it? I didn't. This recipe (thanks, Ina) is naturally sweetened by the vegetables, tastes amazing, is easy and no fuss, and once you put it on the stove, you barely have to tend to it. After a few hours of busying myself around the apartment I had 10-12 cups of delicious homemade chicken stock ready for use or freezing. Adapted slightly from Ina Garten's recipe for chicken stock.

INGREDIENTS

5 lbs. of chicken pieces with bones (you can also use leftover carcass from a roasted chicken-- I did a combination of chicken carcass I had frozen and fresh chicken wings with meat)

3 large carrots, cut in thirds

2 large celery stalks, cut in thirds

2 parsnips, cut in half

2 medium onions, quartered

1 piece of ginger (peeled, about 1-inch square)

1/2 head of garlic (sliced crosswise to expose cloves)

Handful of parsley

Handful of dill

8-10 sprigs of thyme

1 teaspoon whole black peppercorns

1-2 teaspoons kosher salt

Add all of the ingredients to a large pot and cover with 14 cups of water. Bring to a boil, reduce the heat to low and simmer for 3-4 hours. Skim off any foam that floats to the top and you may want to skim some of that fat as it cooks, too. Carefully, once cool enough, strain the broth through a fine-mesh strainer into a large container or bowl. Freeze in airtight containers for 3-4 months, or keep in the refrigerator and use within a few days.