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Chicken Stock

Bones to make chicken stock are available at some supermarkets and butcher shops. You can also use the bones left over from a roast chicken dinner. For beef stock, see Eric's options.

Bones to make chicken stock are available at some supermarkets and butcher shops. You can also use the bones left over from a roast chicken dinner.

For beef stock, see Eric's options.

Preparation time: 20 minutes Cooking time: About 2 hours Makes: About 7 to 8 cups

2 1/2 lb. meaty chicken bones

1 medium carrot, peeled and sliced

1 medium onion, peeled, halved and sliced

2 celery ribs, sliced

2 large garlic cloves, sliced

2 bay leaves

few whole black peppercorns

few pinches fire thyme

a few sprigs of fresh parsley

Place all ingredients in a tall pot and add 12 cups of cold water. Bring to a gentle simmer and cook uncovered (steam needs to escape) for two hours. (Do not rapidly simmer or boil, or the stock will become cloudy). Skim any foam that rises to the surface; add water if necessary.

After two hours, taste the stock. If it has a pleasing flavour, the stock is ready. If not, simmer the stock a while longer.

When ready, strain the stock and cool to room temperature.

You can refrigerate the stock for up to three days, or freeze it for up to two months.

Eric's options: To make beef stock, preheat oven to 375 F. Place 3 pounds of meaty beef bones in a wide, lightly oiled roasting pan.

Add carrot, onion and celery. Roast one hour, or until the bones are nicely browned. Place the bones and vegetables in a tall pot.

Set the roasting pan on the stovetop over medium-high heat. Add two cups of water to the pan, bring to a simmer and scrape the pan to loosen any brown bits on the bottom. Add this mixture to the stock pot. Add 12 more cups of water to the pot, plus the garlic and herbs. Simmer beef stock three to four hours. Skim off any foam that rises to the top as it cooks and add water as needed. Before straining, taste the stock to check the flavour potential.