This is my big project for the last weekend. Chicken stock. The house smelled like comfort food all weekend.
Stock of any type, chicken, beef, pork even vegetable takes a good while. As with any stock you first roast your ingredients. A meat stock begins with bones roasted at a low temp for several hours. Even a quick roast on veggies deepen their flavor before they simmer on the stove.
Now I also defat the stock almost completely. Almost? Yea. . . Most stocks but Especially chicken stock benefits from a little fat.
I have to go now. Trixie is insisting I take a nap now.l More later. Nite, nite!