Chicken Stock

Directions

1. 1
   Put all the ingredients into a large pot and add enough cold water to cover completely.
2. 2
   Cover the pot and bring to a boil over high heat.
3. 3
   Uncover the pot, reduce the heat to low, and simmer for 2 1/2 hours, skimming any foam that forms on the surface.
4. 4
   Strain the stock, discarding the solids.
5. 5
   Rinse out the pot, then return the stock to it and simmer for about 30 minutes longer.
6. 6
   Cool to room temperature, then refrigerate or freeze in several containers.
7. 7
   If desired, refrigerate for about 3 hours, until the fat rises to the top and solidifies, then remove the far before freezing.