Chicken Stock

Directions

1. 1
   In a large stockpot, combine the onions, carrots, and celery.
2. 2
   Toss in the parsley, thyme, and bay leaf and add the chicken parts or bones.
3. 3
   Add enough cold water to cover the chicken by 3 inches.
4. 4
   Bring to a boil over medium heat, lower the heat immediately so the stock simmers very gently.
5. 5
   Skim the surface of any foam, scum, or fat, with a ladle, as often as necessary.
6. 6
   Simmer, uncovered for 4 hours.
7. 7
   Strain into a large bowl or storage containers.
8. 8
   Cool the liquid to room temperature before refrigerating.
9. 9
   (The fastest way to cool containers of stock is in an ice water bath in the sink.)
10. 10
    Refrigerate for 2 or 3 days or freeze for up to 3 months.
11. 11
    Remove any solidified fat that rises to the surface before using.