I make my own stock which I use as a base for everything -- boiling rice, soup, stew, anything that calls for canned stock or water. It makes every recipe SOOO good. I make it in a large kettle and freeze it in 1-cup plastic containers, label the containers, and use as needed.
First, I take 2 whole chickens (I buy a lot of whole chickens when they're on special and freeze them), season VERY HEAVILY inside and out with garlic powder, Lawry's Seasoned Salt, and pepper. Leave the skin on, just season over the skin. Save the guts; you'll use them later. Cover seasoned chickens in lg. pot (no need to add water) and put in 375 degree oven for at least an hour. They're done when the legs fall off.
Remove the chickens from the pot, SAVING THE DRIPPINGS. Skin and bone the meat, and add the skin and bones to the drippings. (You might want to wait until it's cooled off a bit 'cause you'll want to use your fingers to get all the meat off.)
I usually serve the meat right away with some rice or pasta, then if I don't have time to boil the skin and bones, I'll freeze them -- with the drippings -- until I have more time; otherwise, I'll do it immediately.
Put the skin and bones, guts and drippings back into the pot and add several bay leaves and at least enough water to cover it all. Cover and simmer on the stove for at least 2 hours or until the bones are completely void of any remnants of meat. Remove from heat and let cool. Strain. Toss the bones.
Now here's the important part: cover the pot and REFRIGERATE OVERNIGHT. All the fat will rise to the top and will gel. In the morning, skim off all fat and discard. Heat slightly, enough so the stock is no longer gelled and you can pour into individual storage containers. Label the containers. Freeze and use as needed.
GREAT stuff!
Bev
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<img src="http://home.comcast.net/~letsrow/smily3481.gif">Bevvy
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CHICKEN STOCK
