Chicken Stock

Directions

1. 1
   Coarsely chop one of the onions.
2. 2
   Stud the other onion with the 4 cloves.
3. 3
   In a stockpot, combine all the ingredients and add water just to cover (about 3 3/4 quarts).
4. 4
   Bring to a hard boil and, using a large spoon or wire skimmer, skim off any foam that forms on the surface.
5. 5
   Reduce the heat to low and simmer, umcovered for 1 - 1 1/2 hours, reducing the liquid only slightly.
6. 6
   Continue to slim off any foam that floats to the top during simmering.
7. 7
   Strain the stock through a fine-mesh sieve lined with cheesecloth into a clean container.
8. 8
   Discard the contents of the sieve.
9. 9
   use immediately, or let cool, cover and refrigerate for up to 1 week, or freeze for up to 1 month.
10. 10
    Lift any solidified fat from the surface of the chilled stock before using.