This recipe makes stock for chicken noodle soup, gravy, etc. It can be held airtight in refrigerator for 4 days or frozen for 6 months.
| 3 tbsp | olive oil | |
| Mirepoix | ||
| 1 medium | onion, chopped | |
| 1 medium | carrot, chopped | |
| 1 stalk | celery, chopped | |
| 1 | jalapeño, chopped | |
| 4 lbs | chicken with bones, cut into 2-inch pieces | |
| 2 qt | filtered water | |
| 2 | bay leaves | |
| — | crushed garlic | |
| — | kosher salt | |
| — | ground black pepper | |
| — | other spices like thyme as an option | |
1. Heat ½ of the oil in large stockpot over medium-high heat; add mirepoix and sweat until onions transparent, 2 to 3 minutes. Set aside.
2. Add more oil. Brown chicken in batches, cooking on each side until well brown, about 5 minutes per side.
3. Reduce heat to low, cover, and sweat until chicken releases its juices, about 20 minutes.
4. Increase heat to high, return mirepoix to pot and add water, salt, pepper, garlic, bay leaves and whatever other aromates you wish to add. Bring to boil, then reduce to low.
5. Cover and simmer slowly (about 200°) until meat pulls easily away from bones and stock is rich and flavorful—could take from 30 minutes to an hour depending on size of meat pieces. Foam can be skimmed from surface. It is important not to boil the stock; simmer it instead.
6. Strain and discard solids; defat if desired (refrigerate until fat solidifies on top, then remove with a spoon).
7. Use or preserve. To freeze, fill small zip-lock bags and seal with as little air as possible. Or, pour into ice cube tray, freeze, then separate cubes into large zip-lock bag.