Chicken Stock

By JenHall

Ingredients

• 4 to 5.5 pounds of meaty chicken bones (backs, necks, breast bones)
• 2 gallons of cold water (or enough to cover chicken pieces)
• 1 large onion, coarsely chopped
• 2 carrots, peeled and coarsely chopped
• 2 stalks of celery, coarsely chopped
• 4 cloves of garlic, peeled
• 2 bay leaves

Preparation

Step 1

In a large stockpot, combine all ingredients. Bring to a boil, then reduce heat to medium-low and simmer for about 3 hours (essentially, the longer you simmer it, the more intense the flavor), adding water as needed to keep ingredients submerged. Strain stock into a clean pot or heatproof plastic container and discard solid ingredients. Let cool and refrigerate overnight. In morning, skim solidified fat from the top and re-refrigerate until ready to use. Immediately prior to use, bring stock to a gentle boil. Makes about 12 cups.