Good stock is the one ingredient a kitchen should never be without.
Chicken bones or (quail back bone, neck, wing tips and excessive skin) – About half a Kg in total or more if you want to make a stronger stock.
2 onions (No need to skin) – Washed and roughly cut up. Could be replaced with Leeks
2 large carrots leaves and all) – Washed and roughly cut up
half a bunch of Celery (Leaves and all) – Washed and roughly cut up. You could add celeriac leaves if you have any
salt lightly to taste
8 Liters of water
I often buy chicken frames from the supermarket (sorry, but sometimes I have to go there) or use the back bones and necks of the quails, when I slaughter, which are both good for stock even though different. Quails make a much stronger stock than chicken. You can also do a fish stock, by replacing the meat with fish heads and frames. I keep the stocks separate so I have different flavours for different dishes. Put all the ingredients, including the water (cold) into a meat stock pot and boil over a low heat for at least two hours, but preferably more. Let the liquid reduced by about one third and keep topping it up with more cold water to keep it at this level. Stir every so often to prevent it from burning and sticking to the bottom.
Strain the liquid from the solids using a colander and return the liquid to the stock pot and heat until boiling again. Immediately pour into clean containers and seal immediately (I use 2 liter plastic buckets). Should the lids fit properly, the reduction in product temperature will form a very effective vacuum seal. If you have maintained a high level of cleanliness and your containers were clean, the stock will remain good for months in the pantry, even though I normally keep mine in the fridge. Once opened it should be kept in the fridge and used within a couple of days. The vegetables are good to feed to your Chickens and Quails.
With home made stock, soups are delicious and easy, pasta sauces and stews shine and you cannot make risotto without it. Braising meat and keeping it moist with the correct stock also ad complexity and additional flovour.