We like to have chicken stock on hand and make it often, sometimes in large quantities. We use some of it immediately and freeze the rest for using later.
Our favourite poultry store in Kensington Market sells bags of neck and back bones for $1.00. They are perfect for roasting and turning into the best stock. We dump the bones into a roasting pan with herbs, salt and pepper. For this batch, we added sprigs of fresh rosemary for a little extra flavour.
Roast the chicken bones til golden and fragrant. Drain off as much fat as you can and if you have as many bones as we do from our $1 bag, divide the bones evenly between two large stock pots.
Put the roasted bones with carrots, celery, mushrooms, a couple of hot peppers, herbs, spices and peppers into the stock pots, just cover with water. Cover the stock pot and put it on a low low simmer until the carrots are soft. (scroll up for more photos)
Cover and cook on a low simmer for an hour or so - until the carrots are soft....
Strain the stock and allow to cool so the fat rises to the top. There will be a fair amount of fat... use a spoon to remove it.
Spoon the defatted stock into containers for freezing. You can see how rich and gelatinous this is. It's great as a base for soup, for risotto, or for making a reduction to place under a chop.