Light Chicken Stock

Directions

1. 1
   Pull off as much of the fat and skin from the backs and necks as possible.
2. 2
   Combine the chicken, carrots, onion, and garlic in a 5-quart stockpot.
3. 3
   Pour in enough cold water to cover the chicken by 1 inch (about 3 quarts).
4. 4
   Heat over high heat to a boil.
5. 5
   Reduce the heat to medium and boil 5 minutes.
6. 6
   Skim all the foam and fat that rise to the surface.
7. 7
   Adjust the heat to a bare simmer1 or 2 bubbles rising to the surface at a time.
8. 8
   Simmer until the bones fall apart when poked with a fork, about 8 hours.
9. 9
   Check the pot occasionally, skimming the foam and fat as it rises to the surface, and adding water as needed to keep the bones submerged.
10. 10
    Ladle the stock through a sieve lined with a double thickness of cheesecloth or a clean kitchen towel into a bowl.
11. 11
    Quickly cool to room temperature.
12. 12
    Refrigerate, uncovered, until completely chilled and a layer of firm fat forms on top.
13. 13
    Remove the fat from the surface.
14. 14
    Render the chicken fat, if desired (see box).
15. 15
    Warm the stock over low heat and ladle into 1-cup storage containers with tight-fitting lids.
16. 16
    Refrigerate for up to 5 days or freeze for up to 3 months.
17. 17
    Heat to a boil before using.