Cobb Salad – Taste the Rainbow

Cobb Salad

I made a Rainbow.

Well….a huge salad that looked like a Rainbow.

Cobb Salad

And the thing is….I wasn’t intending to write about it but after I assembled everything, I said to myself:

“Damn. That is a good-looking bowl o’ goodness.”

Cobb Salad

So here it is.

My Cobb Salad.

Nothing crazy, nothing shocking but darn delicious. And like all great Foodies and Nutritionists will tell ya –each meal should cover the Rainbow.

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Cobb Salad
Serves 2

Ingredients:

Vinaigrette
1 tablespoon finely minced shallots
1 garlic clove, finely minced
2 tablespoons finely minced parsley
1/2 teaspoon lemon zest
1/4 teaspoon red pepper flakes
1 heaping teaspoon Dijon mustard
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1/8 teaspoon black pepper
1/4 teaspoon kosher salt

Salad
5 cups roughly chopped Romaine lettuce
1 cup arugula leaves
1/2 cup diced cucumbers
1 small avocado, diced
1/2 cup diced bell peppers (I like to use orange and yellow peppers)
1/2 cup grape tomatoes, sliced in half
1 cup diced grilled chicken
1/4 cup thinly sliced red onions
1/4 cup blue cheese crumbles
3 crispy bacon strips, roughly chopped
2 hard boiled eggs, sliced

In a bowl, whisk together all of the ingredients of the vinaigrette. Taste and add more kosher salt and black pepper as needed. (I also like to add the ingredients into a mason jar and shake it up–it’s a wonderful alternative to emulsify the vinaigrette but it serves as the perfect storage vessel for the remaining dressing.)

In a large bowl, add the Romaine lettuce and arugula. Add enough of the vinaigrette to lightly coat the greens. Toss to evenly cover and plate between two bowls.

Divide the remaining ingredients between the two bowls. Serve additional vinaigrette alongside each bowl. Enjoy!

Tequila Chili-Lime Chicken

Tequila Chili-Lime Chicken

So here’s the thing.

I’ve never claimed to have a blog about figure-friendly, low-calorie recipes. I mean, c’mon now. I believe in BUTTER….BACON…and BOOZE!

My kitchen’s Holy Trinity.

Tequila Chili-Lime Chicken

But even this gal has to be a bit health-conscious sometimes. Eating (or drinking) lots of fresh veggies, getting in some regular workouts and finagling lean proteins into the menu as often as possible.

Now I’ll be the first to admit, I don’t naturally gravitate towards chicken breasts–especially boneless/skinless chicken breast. And don’t even get my brother started on his feelings on chicken. But the proof is in the puddin‘ — chicken breast is one of the leanest proteins you can put in your tummy.

Tequila Chili-Lime Chicken

And since we all know that it can so easily dry out and taste like sandpaper, here are my two no-brainer tips to combating the chicken blues.

First, you’ve got to pump the chicken with as much flavor as possible. We’re talking a boom-pow marinade and let the chicken soak in it as long as possible. And if you want to get crazy– brine it!

Second, smother it with goodness! Yup, it’s condiments time – and you know how much I love condiments! Things like pico de gallos, salsas, marinaras, and chimichurris are fantastic over grilled chicken.

My Tequila Chili-Lime Chicken is a standard way I like to marinate my chicken breasts overnight before throwing them on the grill. The tequila and limes help to break down the chicken and as long as you’re not going rogue on the grill, it stays nice and juicy. It’s also a great method for chicken wings—just put a bit of the marinade aside and when you start cooking, baste the wings with it.

Over a salad, inside quesadillas/burritos, in sammies or as a stand alone, my Tequila Chili-Lime Chicken has helped me {in a delicious way} with my skinless-chicken breast aversion.

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Tequila Chili-Lime Chicken
Serves 6

Ingredients:
1 large bunch fresh cilantro
1 small white onion
4 large garlic cloves
1-2 jalapeno peppers (depending on heat preference)
zest of 1 lime
½ cup fresh lime juice
½ cup tequila
1 tablespoon honey or agave
1 teaspoon cumin
½ teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon red pepper flakes
¾ tablespoon kosher salt
1 teaspoon black pepper
½ cup olive oil
6 boneless skinless chicken breasts*
vegetable oil
lime wedges

In a food processor or blender, add the first 15 ingredients. Pulse several times until the fresh aromatics have broken down. Place the chicken breasts into a gallon size resealable bag. Pour the marinade over the chicken and massage it through. Be sure to get most of the air out of the bag before sealing it. Put the chicken in the refrigerator and marinate overnight.

An hour before you start cooking the chicken, pull it from the refrigerator to take the chill off of it. Heat your grill to medium-high. Brush the grates of your grill with the vegetable oil. Place the chicken breast on the grill and cook for about 5-6 minutes on the first side before flipping. Cook for an additional 4-5 minutes on the 2nd side until cooked through and the internal temperature reaches approximately 165 degrees F. Remove the chicken from the grill and loosely tent with aluminum foil. Allow it to rest for about 5 minutes.

Serve warm with fresh lime wedges and your choice of condiments.

*Bone-in chicken breast can also be used but adjust the cooking times as needed.

Braised Sage Chicken with Kale & Chickpeas

Braised Sage Chicken with Kale & Chickpeas

I adore “one-pot” meals.

Not only do you cut down on the extra dirty dishes (I detest washing dishes!) but it also gives me a great excuse to use some of my fab dutch ovens, braisers, and other pots that can go straight from the stove/oven and directly to the serving table.

These types of cooking gear are fantastic to braise proteins in as they allow for an even, slow cooking process. And since I happened to catch a great deal on chicken thighs and drumsticks at the grocery store the other week, I decided to throw them into one of my fav Le Creuset Braisers for an easy Sunday night meal.

Braised Sage Chicken with Kale & Chickpeas

After browning the chicken for a few minutes, I cooked down some onions, garlic and chopped sage–an herb that pairs wonderfully with poultry. A bit of white wine and a few cups of chicken stock go into the braiser. And then the chicken goes back into the liquids for a slow, bubbling bath in the oven.

Finally, with just a few minutes left of braising, I throw in fresh kale leaves and chickpeas for that extra level of earthiness.

Braised Sage Chicken with Kale & Chickpeas

The chicken is super tender, flavorful and plays off well with the kale and chickpeas. The final touch of fresh lemon juice adds a bit of brightness to round out the hearty dish.

All in all, a winning one-pot meal that’s easy to pull together and totally satisfying.

I’m all about it.

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Braised Sage Chicken with Kale & Chickpeas
Serves 4-5

Ingredients:

3-4 pounds bone-in chicken (I prefer thighs and drumsticks)
kosher salt
black pepper
2 tablespoons olive oil
1 small white onion, thinly sliced
2 garlic cloves, minced
½ teaspoon red chili flakes
8 fresh sage leaves, minced
1 cup dry white wine
2 cups chicken stock
1 can (15 ounces) garbanzo beans, rinsed and drained
4 heaping cups chopped kale leaves
juice ½ lemon

Preheat oven to 350 degrees F.

Liberally season the chicken with salt and pepper. In a large dutch oven (or other oven proof pot with a lid), heat olive oil to medium. In batches, brown the chicken pieces on both sides and transfer to a plate. Discard all but 1 tablespoon of the leftover grease.

Add the onions and cook until they have softened and are translucent. Add the garlic, chili flakes, sage and sauté for an additional minute.  Pour in the wine and with a wooden spoon, scrape the brown bits from the bottom of the pot. Continue cooking until the wine has reduced by half. Pour in the chicken stock and bring to a boil.

Return the chicken to the pot with the skin side up. Place the lid on and transfer to the oven.

Bake for 25 minutes and remove from the oven. Carefully remove the lid and use a spoon to skim off and discard any excess fat and grease. Add the kale and chickpeas to the pot, cover with the lid, and place it back into the oven. Continue cooking for 5-10 minutes until the meat is tender and pulls away from the bone.

Remove the pot from the oven. Taste the broth and adjust for seasonings as needed. Squeeze the fresh lemon juice over the dish and serve warm.

Pan-Fried Ginger Chicken Dumplings – Happy Lunar New Year!

Pan-Fried Ginger Chicken Dumplings

Today marks the first day of Tết {Vietnamese Lunar New Year} – so allow me to say Chúc Mừng Năm Mới!!

Like the good Vietnamese gal I am, I’ve spent the past several days cleaning up the house, running to the bank to get “new money” to stuff in the red envelopes for lì xi (lucky money), paying off my bills and finishing everything else Mom used to tell us to do in preparation for Tết. Hey- I do what I can to deflect any bad ju-ju!

I expect that our clan’s Tết celebration on Sunday will be filled with a lot of shenanigans, new year’s wishes, a bit of gambling and a whole lot of eating! Braised bamboo, crab, sticky rice, roast pork, stuffed rice cakes and a ton more. I CAN’T WAIT!

Pan-Fried Ginger Chicken Dumplings

To get in the new year’s spirit, I decided to make some dumplings. Truthfully, this style of dumpling isn’t traditional for Tết but they’re quite common for Chinese New Year celebrations. Dumplings are eaten because they symbolize wealth & richness as their shape resembles Chinese gold ingots.

This time around I decided to fill the dumplings primarily with ground chicken, shiitake mushrooms, cabbage, some aromatics and a TON of fresh ginger. I often use a pork & shrimp filling as well but you could use almost anything that tickles your fancy. Just one thing, you’ll want to cook a bit of the filling before you start assembling the dumplings so that you can adjust the seasonings. Trust me, you don’t want to stuff 100 dumplings before you discover that your filling is bland.

Pan-Fried Ginger Chicken Dumplings

As for the dumpling skins/wrappers, let me be the first to admit that I never make my own and I’m happy to just grab a package of the pre-made ones. I’m sure there’s a lot of pros of going 100% homemade but the thought of rolling out all of those super thin rounds is just too daunting. But one day I’ll give it a try— ya know….bragging rights and all.

If you opt to buy the packaged skins, I’d recommend the egg-less Shanghai style wrappers. But if you’re in a bind or live in an area where it’s difficult to procure Shanghai style wrappers, you could use wonton skins. The texture and flavor will be a bit different though as those are typically are made with eggs.

Pan-Fried Ginger Chicken Dumplings

Once you’ve mixed up the filling, you’re ready to assemble the little dumplings.

  • Wet the edges to help seal the edges,
  • Add a heaping teaspoon of filling,
  • Fold in half and pinch the center,
  • Fold 3-4 pleats to the right and then pinch and crease the end to seal,
  • Fold 3-4 pleats to the left and then pinch and crease the end to seal.

And that’s it! The filled dumplings should form a slight crescent shape and be able to sit upright. Alternatively you can fold the dumplings so that they lay flat. Instructions on how to fold a flat dumpling can be found here.

Man…I have the most wrinkly fingers and desperately need a manicure— but I digress.

Pan-Fried Ginger Chicken Dumplings

Keep on filling, folding, and pleating…..don’t worry, it gets faster once you get the rhythm down.

At this point, you can either pan-fry the dumpling right away or freeze them so that you can have them whenever you have a dumpling hankering. If you do choose to freeze them, be sure to freeze them in a single layer on a baking sheet for a few hours before stacking them in a container. If you don’t, they’ll clump up together while they freeze.

Pan-Fried Ginger Chicken Dumplings

Once you’re ready to cook up these little buggers, grab a skillet that has a fitted lid and fry them in a single layer for a minute or two. You’ll then want to add a bit of water and slap on the lid to allow the dumplings to steam and finish cooking.

Pan-Fried Ginger Chicken Dumplings

And that’s it! Deliciously juicy and flavorful dumplings that are ready to be dunked into a quickly made sauce of soy, rice wine vinegar and a few other goodies.

Pan-Fried Ginger Chicken Dumplings

Well Friends, let me again say – Chúc Mừng Năm Mới!! I wish you all an incredible Year of the Horse filled with health, prosperity, wisdom, and joy!!

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Pan-Fried Ginger Chicken Dumplings
Makes approximately 50 dumplings

Ingredients:

Dumplings:
2 cups finely chopped Napa cabbage
1/2 teaspoon salt
1 pound ground chicken
1 cup minced shiitake mushrooms
1/2 cup chopped scallions, plus more for garnish
2 tablespoons finely minced shallots
1 tablespoon finely minced garlic
2 tablespoons finely minced ginger
2 tablespoons soy sauce (more, if needed)
1 tablespoon rice wine
2 teaspoons toasted sesame seed oil
1/2 teaspoon black pepper
1 package Shanghai-style dumpling skins (50 count)
water
vegetable oil
1/4 teaspoon toasted sesame seeds, plus more for garnish

Dipping Sauce:
1/2 cup soy sauce
1/4 cup rice wine vinegar
1/2 tablespoons toasted sesame seed oil
1/2 teaspoon sugar
1 scallion, chopped
1 garlic clove, finely minced
1/2 teaspoon finely minced ginger
1/4 teaspoon chili powder
1/4 teaspoon toasted sesame seeds

Place the cabbage in a large bowl, sprinkle it with salt and let sit for about 20 minutes. Wrap the cabbage in a cheesecloth or clean kitchen towel. Squeeze out and discard the excess liquid and place the drained cabbage back in the bowl.

Add the ground chicken, mushrooms, scallions, shallots, ginger, garlic, soy sauce, rice wine, sesame seed oil, and black pepper to the bowl. Using cleans hands, mix the filling until thoroughly combined. To test for seasoning, take a small spoonful of the mixture and pan fry in a non stick skillet for 1-2 minutes on each side. Taste and if needed, add more soy sauce to the uncooked filling.

Begin assembly of the dumplings. Lay one dumpling wrapper on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 heaping teaspoon of the filling in the center of the dumpling skin. Pick up the dumpling, fold it in half and pinch the center together. Starting from the center, make about 3-4 pleats on the right side of the dumpling. Repeat with the left side of the dumpling so that all the pleats point towards the center. This will also create a flat bottom to allow the dumpling to sit upright and form a slight crescent shape. Place the dumpling on a baking sheet and continue until all the filling/wrappers have been used.

Prepare the dipping sauce by whisking together all the sauce ingredients. Set aside.

To cook the dumplings, heat a large frying pan to medium-high heat with 1 tablespoon of oil. Place a single layer of the dumplings in the pan. Fry the dumplings for 1-2 minutes until the bottoms are golden. Carefully pour in about 1/4 cup of water and immediately place a tight fitting lid on the pan. Lower the heat to medium-low and allow the dumplings  to steam for 4-5 minutes. Remove the lid and cook until all the water has evaporated. Transfer the dumplings to a platter and sprinkle the tops with scallions and toasted sesame seeds. If you need to fry the dumplings in batches, use a paper towel to wipe the frying pan clean before repeating the above process. Serve warm with the dipping sauce.

*If you would like to freeze the dumplings, place the baking sheet directly into freezer for 4-5 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings have frozen, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when pan-frying frozen dumplings.*

Hot Buffalo Chicken Dip for Game Day

Hot Buffalo Chicken Dip

This upcoming weekend will be jammed packed with events. I’ve got our niece’s 9th birthday party Saturday morning with her school friends, our monthly Family Dinner that evening, Tết (Lunar New Year) celebration with the clan on Sunday, and of course– the Super Bowl later that afternoon.

I’m exhausted just thinking about it.

Hot Buffalo Chicken Dip

By the time the game rolls around on Sunday, all I will have the energy to do is plop myself on the couch with an iced cold brewskie and have delish snackies within an arm’s reach away from me. I’m hoping for the usual suspects like pizzas, ribs, nachos, tacos, and wings. Mmmm…..buffalo wings. I love buffalo wings.

But as tasty as buffalo wings are, they are just a mess to eat. I pretty much go through a few trees worth of napkins every time I have them. So instead…..

SAVE THE TREES and MAKE DIP!

Hot Buffalo Chicken Dip

My Hot Buffalo Chicken Dip is a nod to the lip-smacking, scrumptious wings. It’s made with lots of chicken (leftover rotisserie is great in this), hot sauce (I like Frank’s® RedHot® Original Cayenne Pepper Sauce), tons of cheeses and a few other goodies. Once it comes out of the oven, the dip is super bubbly and is just waiting for a potato chip or celery stick to be dunked into it. It is sinfully cheesy so don’t even bother to count calories while you’re inhaling it.

Need some other Super Bowl menu ideas? Here are a few other bites that are sure to please a crowd:

Whatever you choose to fix up, enjoy the Super Bowl!

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Hot Buffalo Chicken Dip
Serves 6-8

Ingredients:

8 ounces cream cheese, softened
1/4 cup sour cream
2 tablespoon ranch salad dressing
3 tablespoons (or more) hot sauce
2 garlic cloves, finely minced
2 scallions, chopped and divided
4 tablespoons blue cheese crumbles, divided
1/2 cup shredded Monterey Jack cheese
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
10 ounces cooked chicken, roughly chopped
celery sticks
potato chips

Preheat the oven to 350 degrees F.

In a bowl, mix together the cream cheese, sour cream and ranch salad dressing until well combined. Stir in the hot sauce, garlic and all but 1/2 tablespoon of the chopped scallions. Mix in 3 tablespoons blue cheese crumbles, Monterey Jack cheese, pepper, cayenne and chicken.

Spoon the mixture into a baking dish and sprinkle the remaining blue cheese crumbles on top. Place the baking dish on top of a baking sheet. Bake the dip for 25 minutes and then turn on the broiler to allow the top to become bubbly and turn golden brown.

Sprinkle the remaining scallions on top of the dip and serve hot with celery sticks and chips.

Cà Ri Gà (Vietnamese Chicken Curry)

Cà Ri Gà

Vietnamese is easily one of the top requested foods people ask me to post recipes for. Of course it’s one of my favorite cuisines but to actually quantify measurements in Vietnamese dishes is really tricky. Like Mom and our aunties, I kind of throw a bit of this and a couple of more dashes of that until I like the flavor results.

So please bear with me as I try to share more delish Vietnamese dishes this year and know that you can always adjust amounts (more heat, less nước mắm…) to your hearts content.

Cà Ri Gà

Cà Ri Gà is the Vietnamese version of a chicken curry stew and I LOVE IT. It’s hearty, incredibly aromatic and the flavors get better over time. The rich Cà Ri Gà can be served with jasmine rice or over rice noodles. However my preferred carb accompaniment is with crusty, toasted baguette so that you can dunk pieces in the sauce and gobble it on up.

Cà Ri Gà

I kind of think of Cà Ri Gà as the Vietnamese approach to fusion as a lot of components pull from various cultures. The curry spices itself are from South India – the Vietnamese call it “Cà Ri Ấn Độ“. I like to use a Madras curry blend–a paste in fact but Madras curry powder will also do the trick. As for the coconut milk and kaffir limes – I think of those as classic Thai flavors. And of course the baguette comes from the very heavy French influence in Việt Nam.

Cà Ri Gà

Cà Ri Gà is not difficult to make but like so many other memorable dishes, it does take some time to layer flavors. And trust me, it’s completely worth the few extra steps.

Start off by taking a chicken (it is chicken curry after all) and break it down into 8 pieces. Of course you can use whatever cuts you prefer but I would suggest leaving the skin on and bone-in for more flavor. Mo’ flavor, mo’ better!

Slather the chicken in some of the curry paste and other aromatics –then allow it marinate for several hours.

Cà Ri Gà

After the chicken has had ample time to steep in all the delicious aromatics, lightly brown the meat on both sides.

Browned goodness = Awesome flavor

Tip: Before browning the chicken, wipe off some of the aromatics as they can burn from the high heat in the pot.

Burned garlic/ginger = No bueno flavor

Cà Ri Gà

Remove the chicken after it has browned and saute some other goodies. I’m telling ya, Cà Ri Gà is an aromatic party!

Cà Ri Gà

Then add in a few dollops of the Madras curry paste and cook it down for a minute or two. The heat will release the natural oils from the spices that will add magic to your sauce.

Flavor Magic.

Cà Ri Gà

At some point you’ll also want to smash up some lemongrass stalks. But do me a favor and be careful while you’re hacking away.

Cà Ri Gà

In goes the coconut milk, chicken stock, beaten up lemongrass, kaffir lime leaves and a few dashes of Vietnamese Liquid Gold (fish sauce)……..

Cà Ri Gà

Then the taters, carrots and chicken…………

Cà Ri Gà

And then about an hour later you’ll be ready to get down on some honest to goodness Cà Ri Gà! The chicken should be fork tender and swathed in the luscious curry sauce that is incredibly fragrant from the lemongrass, ginger and kaffir.

Should you find yourself with leftovers, take a tortilla and spoon some basmati rice in the center. Top the rice with the Cà Ri Gà, a few spoonfuls of the sauce and you’ll have an insane Cà Ri Gà Wrap! It also freezes really well.

Cà Ri Gà

And with that dear Friends – Ăn Ngon!

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Cà Ri Gà (Vietnamese Chicken Curry)
Serves 4-5

Ingredients:

1 whole chicken (4-5lbs), broken down into 8 pieces
4 tablespoons vegetable oil, divided
2 tablespoons minced shallots
2 tablespoons minced garlic, divided
1 tablespoon finely minced lemongrass
1 tablespoon finely minced fresh ginger
1 teaspoon black pepper
1 teaspoon sugar
3 tablespoons fish sauce, divided (*more to taste)
5 tablespoons Madras curry paste, divided
1 cup diced white onions
1 inch fresh garlic, sliced into thin matchsticks
2 whole red Thai chilies, minced (*more to taste)
1 13.5-ounce can unsweetened coconut milk
3 cups chicken stock
2 stalks lemongrass
6-8 fresh kaffir lime leaves (2-3 bay leaves can be substituted if needed)
1 pound peeled potatoes, washed and cut into large pieces
3-4 medium sized peeled carrots, cut into 2-3 inch pieces
1 cup fresh cilantro leaves
toasted baguettes

In a large bowl, add the chicken pieces, 2 tablespoons vegetable oil, shallots, minced garlic, minced lemongrass, minced ginger, black pepper, sugar, 1 tablespoon fish sauce, and 2 tablespoons of curry paste. Thoroughly coat the chicken and cover the bowl with plastic wrap. Place the chicken in the refrigerator and allow to marinate for 6-8 hours.

In a large heavy bottomed pot, heat the remaining oil to medium. Brush off the larger shallots/garlic/ginger pieces from the chicken (to prevent it from burning) and in batches, lightly brown the chicken on both sides—about 5-6 minutes. Place the browned chicken on a large plate.

Once all the chicken has been browned, discard all but 1 tablespoon of the oil/grease from the pot. Throw in the diced onions and cook for 2-3 minutes until softened. Add the garlic, chilies and saute for 1 minute before adding in the remaining curry paste. Cook for an additional 30-40 seconds to allow the aromatics and spices to release their oils and bring out their flavors.

Pour in the coconut milk and chicken stock. Take the back of a knife and smash the lemongrass stalks several times to bruise the stalks and release its oils. Add the bruised lemongrass, kaffir leaves, and remaining fish sauce to the pot. Place the potatoes and carrots in the pot and add the chicken. The items should mostly be submerged in the liquids.

Bring the liquids to a boil and then reduce to a simmer. Cook the curry, partially covered, on a low simmered heat for 50-60 minutes. Once done, the chicken should be very tender and the sauce has reduced by about ½.  Taste and adjust with additional fish sauce and black pepper as needed.

Garnish with fresh cilantro leaves and serve hot with toasted baguettes (or rice, noodles, etc.).

Basic Chicken Stock 101

Chicken Stock 101

For the record, let me say that I swear by store-bought stocks. I always try and keep the pantry equipped with cans/boxes of them to add to my dishes for that extra oompf. However, when given the chance, I do prefer to use my homemade stocks. More often than not, the flavor is a bit “cleaner” and I know exactly what’s in it.

Chicken Stock 101

Now generally when I make stocks, it’s because I don’t want to waste any of the leftover bones from a different dish we’ve prepared or when I’ve broken down a whole chicken and there’s an entire carcass (I know, kind of an ick word but I don’t know what else to call it) & other parts remaining.

After placing the bones in a large pot, I throw in any fresh herbs hanging out in the produce drawer of my fridge and cover it all with water. The goodies simmer for a few hours before it’s cooled to room temperature and then refrigerated for several hours. The pot is then strained and Voila– homemade stock that can be used right away or stored in the freezer for whenever you need it.

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Basic Chicken Stock
Makes approximately 5 quarts

Ingredients:

1.5-2 pounds chicken parts (I use the leftover carcass, wings, etc.)
1 large white onion, quartered
3 medium sized carrots, halved
4 stalks of celery, halved
1 whole garlic clove, split in half
1/2 bunch fresh parsley
15 sprigs fresh thyme
5-6 sprigs fresh sage
3-4 dried bay leaves
1 tablespoon peppercorns
2 tablespoons kosher salt
6 quarts cold water

Place the chicken parts, onion, carrots, celery, garlic, and fresh herbs into a large stock pot. Add the bay leaves, peppercorns, salt and pour in the cold water.

Bring the pot with its contents to a rolling boil and then lower the heat to simmer, partially covered, for about 3 hours. Allow the pot to cool to room temperature and then refrigerate for several hours or overnight.

Remove and discard the larger pieces from the pot. Strain the remaining contents through a cheesecloth or fine mesh strainer. The stock can be used immediately, stored in the refrigerator for up to 3-4 days or kept frozen in the freezer for about 3 months.