It’s hard to beat the taste of chicken stock made from scratch. I am not a purist by any means (I keep a few boxes of the store-bought kind on hand when I haven’t had time to fill my freezer with the homemade stuff), but when I do have the time you can be sure I am pulling out my largest pot and simmering last night’s roast chicken carcass with a slew of aromatics for a flavorful stock to use for soups, risottos, and pan sauces.
My usual recipe — a chicken carcass or mix of bones, onion, carrot, celery, bay leaves, and sprigs of fresh parsley or thyme — has never failed me, but recently I discovered a way to make it even better. Just one more addition can make for a stock that’s even richer, more flavorful, and more nutrient-dense. The best part is that you already have this ingredient in your kitchen.