Chicken Stock

Directions

1. 1
   Rinse the chicken bones under cold running water to remove any blood, which would cloud the stock.
2. 2
   Place the bones in a stockpot and add just enough cold water to cover by 2 inches, about 1 gallon.
3. 3
   Place the pot over medium-low heat and slowly bring to a simmer, uncovered, skimming any foam and impurities that rise to the surface.
4. 4
   Add the onions, celery, carrots, parsley, thyme, bay leaf, peppercorns, and coriander.
5. 5
   Reduce the heat and simmer gently for about 2 hours, skimming occasionally to keep the stock clear.
6. 6
   Remove from the heat and pass through a fine-mesh strainer into a large container, discarding the solids.
7. 7
   If not using the stock immediately, place the container in a sink full of ice water and stir frequently to cool the stock.
8. 8
   When cold, remove any fat that has solidified on the surface.
9. 9
   Cover and refrigerate for up to 1 week or freeze for up to 1 month.