This time a year we need chicken stock. A LOT of it. We use it in our soups, our dressings, our gravies, and some of my weirder friends would even bathe in it. Instead of buying cartons after cartons....why not make it yourself?
Now, remember, this is not for the faint of heart. You do not eat the ingredients. You are looking for flavor. Pure, delicious flavor. If you do this exactly like I say, you will be in possession of a stock so flavorful and so rich, if you poured it on Rice Krispies your family would adore you. You need to go to an Asian or a Hispanic grocery store to find your feet. Do not make this while anyone you will be feeding are at home. But, trust me.......the result will be the most flavorful broth you have ever seen. This is because chicken have fat toes. Just like my friend Sue. She has Wilma Flintstone feet. Sorry, Sue, but you do.
Here you go.......HEY! I warned ya!
Chicken Stock
Get a bunch of chicken feet and chicken bones. Chicken feet have fat in them, and the little toes make a delicious stock base. Make sure they have had pedicures, first. Throw them in a big assed pot, and fill the pot 1/2 way with water. Chop the shit out of some carrots and celery and onions. You can even leave the leaves on the celery. Chop in big assed pieces. Add peppercorns and a couple bay leaves. A sprig of rosemary, if ya have it. I don't add salt, because you add that to your recipe.
Simmah down for about 4 hours, or until the liquid has reduced by half. Strain through a mesh sieve, or a cheesecloth. Place in the refrigerator overnight. Skim off the fat in the morning and save the pure stock. Pour it through a fine seive again and then freeze in containers or ziplocks.
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