Chicken Stock

Directions

1. 1
   Roughly chop all of the vegetables into 2-inch pieces; precision is not important.
2. 2
   Place all of the ingredients in a large stockpot and set over high heat.
3. 3
   Bring to a boil, then reduce heat to maintain a slow simmer.
4. 4
   Do not let the stock boil.
5. 5
   Let the stock cook gently, uncovered, for 6 to 8 hours.
6. 6
   Check frequently and skim off any impurities that come to the surface.
7. 7
   Remove from the heat and strain twice through a fine-mesh strainer.
8. 8
   Place strained stock in a clean sauce pot and return to high heat to bring the stock to a boil.
9. 9
   Turn the heat down to maintain a light boil; reduce to 2 quarts.
10. 10
    Strain again.
11. 11
    Use immediately, or refrigerate for up to five days.