Chicken Stock

Directions

1. 1
   Bring the cold water and the chicken pieces (including the neck and giblets) to a boil.
2. 2
   Reduce the heat to low, and begin skimming the froth immediately.
3. 3
   Continue to simmer the stock, uncovered, skimming froth occasionally, for 2 1/2 hours.
4. 4
   Add the onions, celery, carrots, garlic, salt, parsley, peppercorns, thyme, and bay leaves to the pot.
5. 5
   Simmer for another hour (adding the veggies and spices at the end gives our stock a little extra snap).
6. 6
   Pour the stock through a fine-mesh sieve into a large bowl and discard the solids.
7. 7
   If you are using the stock right away, skim off and discard any fat.
8. 8
   If not, cool the stock completely, uncovered, before skimming off and discarding the fat (this will be easier to do when the stock is cool).