Chicken Stock

Directions

1. 1
   Combine all of the ingredients for the stock in a large pot and add water to cover (8 to 10 cups).
2. 2
   Bring the mixture to a boil.
3. 3
   Skim off the foam that rises to the surface.
4. 4
   Reduce the heat and gently simmer the stock, uncovered, for 2 to 3 hours.
5. 5
   Add cold water as necessary to keep the bones covered and skim the stock often to remove any fat or scum that collects on the surface.
6. 6
   Do not let the stock boil, or it will become cloudy.
7. 7
   Strain the stock through a strainer lined with several layers of cheesecloth into a large bowl, and let cool to room temperature.
8. 8
   Cover and refrigerate.
9. 9
   Remove any fat that congeals on the surface.
10. 10
    I like to freeze stock in 1-cup containers, so Ill always have the right amount on hand.