Recipe

Chicken Stock

Ingredients

4 pounds chicken parts, such as wings, backs, carcasses, and necks, rinsed in cool water
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
3 garlic cloves, smashed with the side of a heavy knife
4 bay leaves
1 teaspoon whole black peppercorns
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano

Put all the ingredients in a stockpot. Add enough cold water to cover the bones by 1 inch. Bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 to 3 hours, occasionally skimming off the foam that forms on the surface.
Strain through a fine-mesh strainer into a large bowl. Cool completely. Cover tightly and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)