Ostentatious fake title... Gorgeous home in a playground for the rich and famous... Appreciative husband named Geoffrey coming home to delight in my culinary ministrations every evening...
I could be the Grand Duke of Flip Flops.
I watch her show on the Food Network and drool. I read her cook books and drool. I make her recipes and drool.
Perhaps I have a drooling problem.
Nope, I don't. It is just Ina. Everything is that good.
And she always has quarts and quarts of home-made chicken stock on hand. Its thick and gelatinous out of the fridge, and gets all hot and bubbly when heated. Oh, what a life!
But wait... I am not the Grand Duke of Flip Flops. I do not live in a gorgeous home in the Hamptons. I don't have an appreciative husband named Geoffrey. At best, I have a surly brother named Jim.
And I don't have time to make stock, nor do I have the storage space to always have it around.
But sometimes... the urge to stock strikes, and I can't help myself.
So, when that urge strikes, here's how I do it.
- 1 large stock pot (mine is about 15 quarts)
- 3 roasting chickens (older than fryers; older chickens have more flavor)
- 3 stalks celery, halved to make 6 short pieces
- 2 large onions, halved
- 3 large carrots, halved (washed, not peeled)
- 2 Tbsp black peppercorns
- 1 head garlic, halved along the equator
- 15-20 sprigs thyme
- 10 sprigs rosemary
- 10 sage leaves
- Put all ingredients into stockpot.
- Fill with water, making sure to leave at least 3 inches between top of water and top of pot.
- Place over medium-low heat. Bring to a boil, reduce heat to simmer, and apply lid.
- Let simmer for 2 hours with lid in place. Remove lid, scrape any foam off the top, and let simmer, uncovered, for another 2 hours. Remove from heat.
- Remove as many of the large solids as you can using tongs or a slotted spoon.
- Strain the liquid through a fine mesh and into another pot. Note: You will be lifting and pouring a significant amount of very hot liquid. Be careful! Discard the solids (the chicken could be used for making chicken salad, if you like).
- Let cool, portion into quart-sized containers, and refrigerate for up to 2 weeks or freeze for up to 6 months.
- Wander around your Hamptons home. Have a gin and tonic. Call for Geoffrey.