Chicken Stock

Ingredients

4 pounds chicken bones
2 cups coarsely chopped yellow onions
1 cup coarsely chopped carrots
1 cup coarsely chopped celery
3 garlic cloves, smashed
4 bay leaves
1 teaspoon black peppercorns
2 teaspoons salt
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano

Instructions

Put all of the ingredients in a heavy 2-gallon stockpot. Add 1 gallon of water, which should cover the ingredients by 1 inch, and bring to a boil over high heat. Reduce the heat to medium-low and simmer, uncovered, for 2 hours, skimming the surface occasionally with a slotted spoon to remove any foam that rises to the surface.

Remove the pot from the heat and strain the stock through a fine-mesh sieve into a clean container. Let cool, then cover the stock and refrigerate in an airtight container for up to 3 days or freeze for up to 2 months.

Makes 3 quarts