Before I started the actual cooking, I made chicken stock for the first time. Yes, first time for a self proclaimed foodie and aspiring chef.
Homemade Chicken Stock
Olive Oil
1 bay leaf
6 whole black peppercorns
1 whole onion, cut into large cubes
2 celery ribs, washed and cut into large cubes
2 carrots, peeled and cut into large cubes
2 garlic cloves, cut in half
Chicken Carcass from a whole chicken or various drumstick and thigh bones (save poultry bones and/or carcasses after meals to make stock; they can be frozen for up to 6 months)
Water
Add olive oil (enough so the vegetables don't stick) to a large pot on medium heat, add the chopped onions, garlic, bay leaf, and peppercorns. Saute for 2 minutes then add celery and carrots. Saute for few more minutes, or until the vegetables are brown around the edges. Add chicken carcass and stir to combine. Cook for 2-4 minutes. Add enough water to cover. Turn up the heat to high to bring the liquid to boil. When bubbling on top, turn down the heat to low and simmer for 1 – 1 ½ hours. Skim the fat from the top.
I omitted salt so I can add precise amount of it in a recipe.
When it cools, pour the liquid in another large pot using a strainer. This step is to separate the vegetables and spices from the liquid. Using a wooden spoon, press the vegetables to release any unstrained liquid.
Pour the liquid one more time through a fine sieve to remove any solids. 
Pour the stock in freezer friendly containers and freeze for up to 5 months. The stock can be refrigerated for up to 3 days.
I used some that night for Mexican paella, refrigerated 2 cups for Hoppin’ John and froze rest of the stock. It was so easy to make that I have decided to make my own stock rather than buy pre-made. Try it, it’s rewarding and comforting.
