Got Stock? March 19 2014

I love having homemade stock on hand any time of the year.  I not only use it for soups, but also for pasta dishes, marinades and reductions.  I typically buy a whole Hutterite chicken from The Good Food Store, and after removing all the meat, I put the entire carcass in a large (8 or 10 qt) stockpot with some diced onions, herbs and about 8 cups of water.  Simmer for about an hour and then use a slotted spoon to take out all the bones and cartiledge.  An easier method would be to use a muslin cloth, soup sock or cheesecloth.  At The Green Light you can buy a 4", 18/8 stainless steel cooking infuser and fill it full of fresh rosemary, thyme or bay leaves. This handy apparatus, pictured here (cost $8.50), comes with a cap that has a chain and loop attached so you can hang it over the edge of your pot.  You can even use the infuser for ciders and teas.  Cinnamon sticks and cloves, orange rinds and mint, or cardamom seeds and fresh ginger if you make your own chai.