I don't exactly make stock around here, but I do often cook a slow-simmering, rich soup from the bony parts of a chicken which are often discarded. This makes a delicious, nutritious and economical meal - and it can be put together in a very short time. It's best to make it in the morning, then allow it to simmer on the stove top all the way till lunch.
To make it, you will need:
- the bony parts of one chicken (wings, neck, back bones)
- vegetables: basically, everything goes. I like to throw in one roughly chopped onion, a couple of carrots, some potatoes, several cloves of garlic... some celery is great if you have it, or some bell peppers - anything you have on hand.
- 1 cup pearl barley
Cover the chicken, vegetables and barley with water, just until they are covered. Ideally the water should be cold, but I sometimes (like today) start with pre-boiled water to save time.
Add salt and season to taste... and prepare for a looong time of enjoying the smell of your soup, right until the moment when you can finally eat it!