Stock, Chicken

Directions

1. 1
   Combine all ingredients in a large pot.
2. 2
   Bring to a boil, skimming off any foam.
3. 3
   Reduce heat to low, cover partially, and simmer for two hours.
4. 4
   Cool in an ice bath to room temperature.
5. 5
   Strain into a large bowl.
6. 6
   Discard vegetables.
7. 7
   Remove white chicken meat and save for another use, if desired.
8. 8
   Refrigerate stock overnight or until fat congeals.
9. 9
   Skim off and discard fat.
10. 10
    Use the entire batch to make soup or freeze in ice-cube trays for up to three months.