Chicken Stock

Ingredients

• 4-5 lbs chicken parts–backs, wings, necks, leftover carcasses
• 2 onions, chopped
• 2 cloves garlic, crushed
• 1 carrot, washed and trimmed

parsley

• 2 bay leaves
• 2 teaspoons salt
• 1 teaspoon white peppercorns

Directions

1. Put everything into a large stockpot and add water to the 3/4 point. Bring to a boil slowly, then reduce heat to a simmer and cook, covered, for 2 hours. Remove cover and simmer at least another hour. Strain stock and pour it into different sized containers (for different uses). Let sit til cool, then freeze, leaving the chicken fat on top to seal. When you’re ready to use, it’s easy enough to peel the fat off the top–and use it for other purposes, if you like.