I worked from home yesterday, and had most of the ingredients, so I made chicken stock. I was bored, and had the leftovers from backing a different chicken leg quarter for dinner Thursday night (sauteed a cut up onion in olive oil and drizzled on the chicken)
This is based mostly on the chicken stock recipe from the Doubleday Cook Book
2 quarts water
1 tablespoon chicken soup base
1 teaspoon beef base
1 chicken leg quarter
1 stalk of celery (broken into quarters)
1 carrot (peeled and broken into quarters)
1 onion (quartered again)
leftover olive oil and chicken fat with onion bits
Put the water and the soup base in the sauce pan and stir until the base is dissolved. Add the chicken leg quarter, celery, carrot, onion and bring to a boil, add the olive oil, turn the heat down, cover and simmer for 2 hours.
Come back, turn the heat off, strain the broth and pick the meat off the chicken, tossing the skin and the bones, pull the meat apart and toss it back in with the stock. Cut up the carrot and the onion and put that back in with the stock, the celery doesn't have much flavor left so either nosh or toss it, nor does the chicken, but the remaining flavor is a bit sweet and the texture is good.
This keeps in the fridge in pint containers, I ended up with 3 pints, one pint was used to make a rice dish that evening.
