Chicken Stock

• Ready In: 4 hrs 10 mins
• Yields: 3 quarts

Ingredients

• 3  quarts water
• 3  lbs chicken necks, backs and wings
• 1  large carrot, trimmed,halved
• 1  celery rib, halved
• 1  large onion, sliced
•  bouquet garni (1 sprig parsley, 1 bay leaf, 1/4 teaspoon dried thyme, and 3 peppercorns, all tied in cheesecloth)

Directions

1. Heat all ingredients in a large stockpot to boiling.
2. Reduce heat; simmer, partially covered, 3 to 4 hours, skimming surface occasionally and adding water if needed to keep ingredients immersered.
3. Strain stock through sieve lined with double thickness of dampened cheesecloth; discard solids.
4. Cool stock to room temperature; refrigerate, covered, until cold.
5. Remove and discard fat from surface.
6. Stock can be refrigerated, tighly covered, up to 3 days or frozen up to 2 months; reheat to boiling before using.