The problem with most stocks and gravies is that they are full of sodium, preservatives, color and, usually contain gluten, sometimes in the form of malt extract. Making stock however has somehow gained the reputation of being something only fine chefs have time to make. As gravy needs a good stock base, the two go hand in hand and both are easy to make.
Chicken stock is the easiest to make in our house because we have at least one roast chicken a week. There really is not much left after the family has eaten, but the carcass and whatever is left does make a terrific base for a stock.
Generally I let everything rest overnight in the fridge so that I can have a long simmer time but the stock can be made right after the meal if that is what suits your schedule.
Put carcass into a large pot and almost cover with water. Put onto the stove to boil. While that is coming to a boil, grab some veggies. I usually have at least 2 onions that are close to sprouting, some ‘should have been used’ carrots and maybe a parsnip in the veg. drawer. Add all these to the pot along with any other that you have around. Some chefs recommend using the scrapings from the vegetables too. I add black pepper and a few cloves of garlic and fresh herbs (or use dry in the winter). When the pot comes to the boil, lower the heat to simmer, cover and ignore for about 3-4 hours, which is why I generally do this in the morning. Slowly the kitchen will be filled with a delightful aroma of chicken. Continue simmering until the carcass comes apart very easily and any meat has fallen off. The liquid is probably cloudy but that is fine. When you think it is flavored enough, take off the heat and let the pot cool a little.
With a large colander and bowl, strain the hot stock into a bowl. I like to do this over the sink in case it splashes. The bones can be discarded, and the liquid put into the fridge overnight. By morning all the fat from the stock has risen to the surface and made a solid layer. It can be spooned off to give you a fat free, salt free stock. Usually I reheat gently and put the stock into plastic bags or an ice cube tray so that it can be frozen. Fresh stock should be reheated every other day.
A vegetarian option would just use the vegetables and simmer until they are almost disintegrated.
Use the stock in gravies and meat dishes knowing that what you have made is gluten free, salt and preservative free, and considerably cheaper than buying a box.
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