Chicken Stock

If you have ever made or tasted homemade chicken stock, you will know what I am talking about.  Homemade stock is mildly sweet, delicately scented with chicken flavor and wonderful.  To make stock, I put a few washed and cut up chickens (no giblets) in a large pot with peppercorns, pasley, bay leaves, celery, carrots and onions.  I cook it on low for a hour or two or until the chicken is fork tender.  I strain out all the stuff and let the stock cool before putting it in the fridge.  The next day, I scrape the fat layer of the top and either use or freeze the stock.  The broth that you buy in the market is flavorless and salty.  I use it in a pinch, when I 'm out of the homemade stuff but usually I just make a ton of the stock at home and freeze it for a few months until I use that batch up and make a new one.  The other day I was craving lemon chicken soup.  I made the stock, used the chicken for chicken salad and made the soup, which we enjoyed for a few days after.  I'll get you the lemon soup recipe if you email me.