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

Instructions

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.)
 
Yield: 3 quarts

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