Basic Chicken Stock

Directions

1. 1
   Place the chicken parts, onion, carrots, celery, garlic, and fresh herbs into a large stock pot.
2. 2
   Add the bay leaves, peppercorns and salt and pour in the cold water.
3. 3
   Bring the pot with its contents to a rolling boil and then lower the heat to simmer.
4. 4
   Simmer with the pot partially covered, for about 3 hours.
5. 5
   Remove from heat.
6. 6
   Allow the mixture to cool to room temperature and then refrigerate for several hours or overnight.
7. 7
   Remove and discard the larger pieces from the pot.
8. 8
   Strain the remaining contents into a large bowl through a cheesecloth or fine mesh strainer.
9. 9
   The stock can be used immediately, stored in the refrigerator for up to 3-4 days or kept frozen in the freezer for about 3 months.