If you only make one stock from scratch, it should be chicken. For chicken soups, of course, it is
absolutely essential. It also seems to miraculously absorb whatever flavors are in the pot, so it can
be used in place of beef or fish stock.

Ingredients:

6 pounds chicken backs, wings, and/or thighs
3 large Spanish onions, peeled and cut into quarters
6 ribs celery, cut into thirds
6 carrots, peeled and cut into thirds
1/2 bunch fresh parsley
2 bay leaves
4 chicken bouillon cubes
16 cups water, plus more as needed
Kosher salt, to taste

Directions:

In a large stockpot place the chicken, onions, celery, carrots, parsley, bay leaves, bouillon, water, and salt. Bring to a boil over medium-high heat. Skim and discard the foam that rises to the top of the pot. Reduce the heat to medium and simmer gently for 3 hours, adding 1 to 2 cups of water if the stock reduces too much. Strain through a colander and discard the solids. Let cool and refrigerate up to 4 days. When the stock is cold, skim off and discard the fat from the top.
Note: Chicken stock becomes even more useful when you freeze it in ice cube trays. When you’re making a dish that needs last-minute enrichment, add one of the frozen cubes. It will melt right in and fortify the dish with more intensity and depth. This works really well for gravies, stews, meats, and even marinara sauce. For a shortcut, commercially prepared chicken broth may be used in place of chicken stock.