Eating Well's Rich Chicken Stock

From the original Eating Well magazine. This recipe is from 1990. I wanted to post it here so I don't lose it.

• Ready In: 6 hrs 15 mins
• Serves: 8
• Yields: 8 cups

Ingredients

• 3  lbs  chicken bones, cut into 3 inch pieces
• 1⁄2 lb  veal bone, cut into 3 inch pieces
• 1  medium onion, peeled and quartered
• 1  stalk celery, cut into 2 inch lengths
• 1  carrot, cut into 2 inch lengths

Directions

1. Trim chicken bones of any skin or fat.
2. Place all ingredients into a large stockpot along with 8 cups cold water.
3. Bring to a boil, then reduce heat and simmer, partially covered for 6 hours. Add water as needed during cooking to keep bones covered.
4. Strain stock though a fine sieve. Discard solids.
5. Chill stock, then remove hardened fat and discard.
6. Keeps in the refrigerator for 2 days, freezes for up to six months.