Homemade chicken stock is nutritious, tasty and incredibly versatile. It adds that special homemade warmth to just about any soup. For this classic, we used a mix of chicken thighs and drumsticks, but any combo of chicken, including wings, will work. <br />PREP TIME: 10 MIN. TOTAL TIME: 3 1/2 HOURS<br />MAKES: APPROX. 8 CUPS <br />(2 L)<br /><br />4 lb (2 kg) chicken thighs and/or drumsticks, bone-in, <br />skin-on <br />12 cups (3 L) cold water<br />1 large onion, halved <br />2 Compliments Organic Carrots, cut into chunks <br />2 celery stalks, cut into chunks <br />1 parsnip, peeled, cut into chunks <br />1 tbsp (15 mL) coarsely chopped parsley stems (approx. 6 to 8 stems)<br />1 sprig fresh Compliments Thyme <br />1 tsp (5 mL) black peppercorns, lightly crushed<br />2 Compliments Bay Leaves, torn or crumbled <br />1 tsp (5 mL) salt<br />Compliments Cheesecloth 5 x 5 in. (12 x 12 cm)<br />Kitchen twine<br /><br />1. Rinse chicken with cold water and place in a 16-cup <br />(4 L) saucepan or stockpot. Add cold water and slowly bring to a boil over medium heat. Add onion, carrot, celery and parsnip. Reduce heat to low and simmer. For a clear stock, use a ladle to skim the foam that rises to the surface. <br /><br />2. Place parsley stems, thyme, black peppercorns and bay leaves in the centre of cheesecloth. Tie into a pouch with kitchen twine, leaving one end of the string long enough to tie to the handle of the saucepan. Stir in salt. Simmer <br />stock uncovered, with spice <br />bundle immersed, for 3 hours, occasionally skimming the top.<br /><br />3. Use a slotted spoon to remove chicken, vegetables and spice bundle to a fine-mesh strainer set over a large bowl. Pour stock through and allow to drain (don’t press down on the solids as this can make the broth cloudy).
