Homemade Chicken Stock

1. 1

   Use enough cold water to cover everything by at least 2 inches. Don't peel anything.

2. 2

   Wash vegetables and cut into big hunks.

3. 3

   Stud unpeeled onion with cloves and dump everything into a large stockpot.

4. 4

   Cover partially; turn the fire on low and forget it for 6 hours.

5. 5

   When it's done, turn off the fire and let cool a bit. Line colander with cheesecloth; pour stock through cheesecloth into a big pot.

6. 6

   Let cool to room temperature before you jar it up.

7. 7

   Use gravy separator to defat stock.

8. 8

   I freeze 2 ice cube trays with broth and store cubes in plastic bag for when I need small amounts of stock.

9. 9

   I do not salt this.

10. 10

    That way, I can adjust salt when cooking.

* Per serving · 4 servings · Values may vary.

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