Chicken Stock

1. 1

   Place all the ingredients in a stockpot or large pot over high heat and bring to a boil, skimming the top.

2. 2

   Reduce the heat to medium and simmer 2 to 2 1/2 hours, skimming occasionally, until a good chicken flavor is achieved.

3. 3

   Strain through a fine strainer, pushing down on the solids to extract all the liquid, and skim any grease off the top.

4. 4

   Cool to room temperature, then refrigerate until the fat solidifies, and lift it off the soup.

5. 5

   Refrigerate up to 1 week.

6. 6

   After 3 days, bring to a boil.

7. 7

   Then boil, skim, and cool every 2 days; or freeze.

* Per serving · 4 servings · Values may vary.