It’s a rainy day in Toronto, so it’s a chicken stock day for me.

Most people, I think, understand the basics of chicken stock: some vegetables, some chicken, some spices, some water.

And that “recipe” is really all there is to it: throw what you’ve got in a pot and simmer it for awhile.

But I also know a lot of people are here for the guidance of a plan, so should you need it, here is how I make it.

A pound of chicken wings, purchased for specifically for stock. To this, I will add either, or both, of a chicken backbone and/or the bones of a carcass from a leftover roast.

To the chicken, I add aromatics: an onion that I halve, but don’t bother peeling, a handful of garlic cloves, today I also had the dark green ends of leeks, so those went in too.

Carrots, washed and cut into big chunks, some celery ribs, maybe with leaves maybe not. Today I also had half a fennel that was limping to the finish line so that went in, as well.

Herbs and spices range: peppercorn, fennel seed, coriander seed. Fresh thyme sprigs, bay leaf… parsley if you want but I don’t really see what it adds. I also throw in one or two dried arbol chilies for a little wink of subtle heat. I add a palm full of salt - many argue against it, so do what you feel is right.

I bring it to a boil, turn it down to a simmer, skim the sludge off the top, and let it gently bubble for an hour or two. Strain it, cool it, and store it in the freezer for a few months, or the fridge for a day or two (it won’t last much longer than that.)