Soup Stock - Chicken
1 stewing chicken
1 onion, cut in half
1 clove or 2 crushed garlic
1 stalk or 2 celery cut into 3 inch lengths
1 carrot or 2, cut as the celery
5-10 whole black peppercorns
a turnip, cut into large cubes (or use Daikon radish)
Put chicken into a pot, and cover with water.
Add onion, garlic, celery, carrot, peppercorns and turnip.
Add more water, if needed. Put over medium heat, and let simmer
for 1 hour or so.
Strain through a colander to remove all of the solids.
Put it back on the heat, and bring to a simmer. Leave it there
until it reduces by roughly one-half.
Now you've got chicken stock. The easiest way to store it is to
pour it into ice cube trays, and put the finished cubes into freezer
bags. Defrost a couple of cubes whenever you need stock.