Chicken Stock

A good chicken stock is the key to a flavorful soup or gumbo.  This is how I make mine!

Ingredients:

• 1 whole chicken
• 2 onions, cut in ½
• 1 head of garlic, cut in ½
• 4 celery stalks, cut in ¼
• 1 T. Tony Chachere’s Creole Seasoning
• 16 C. cool water

 Directions:

1. Place everything in a stock pot
2. Boil on medium heat for 2 hours
3. Cut heat and allow to cool with cover on for 1 hour
4. Strain and now you have stock

 Tips and Tricks:

• I buy a rotisserie chicken and cut the breast meat off to make chicken salad.  I use the rest of the bird in the place of a whole raw chicken.  This stock still tastes great.
• I freeze this stock, but it can be used out of the refrigerator for about 2 weeks.