Trinity Chicken Stock

I made my first stock today. It made me feel like a real chef because it's as homemade as you can get. I guess I could have grown my own vegetables and butchered my own chicken, but short of that this is as scratch as it gets.

It definately tastes better than store bought stock. The flavor is richer and more complex. Not to mention it isn't loaded up with salt.

I got the technique from Chef Jacob at http://www.freeculinaryschool.com/.

The only thing I did different is I replaced the celery with green pepper which makes the mirapoix the cajun trinity of onion, carrots, and green pepper. The trinity is actually onion, celery, and green pepper of course, but messing up is all part of learning. I'll do it right next time!

The reason I used the green pepper instead, is because my girlfriend envisioned a jambalaya rissoto and I thought it would be interesting to try. I figured making the stock this way would add to the flavor. That shall be another post though.