Chicken Stock

Ingredients

4 pounds raw chicken bones, including the carcass and necks, rinsed in cool water
8 quarts water
2 cups coarsely chopped carrots
1 1/2 cups coarsely chopped celery
2 cups coarsely chopped yellow onions
6 garlic cloves
4 bay leaves
2 teaspoons salt
2 teaspoons black peppercorns
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried tarragon

Instructions

Put the chicken bones in a large stockpot and cover with the water. Add the remaining ingredients and bring to a rolling boil over high heat. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 2 hours.

Strain through a fine-mesh sieve and let cool completely. Refrigerate for 8 hours or overnight. The next day, remove any congealed fat from the surface. It will keep in the refrigerator for 3 days, or can be stored in 2 or 4 cup containers in the freezer for up to 1 month.

Yield: 5 quarts