Homemade Chicken Stock

This recipe makes more than you'll need for many recipes, but the stock can be frozen for up to five months. The gelatin from the chicken bones is released during the long cooking time yielding a rich, flavorful stock.

HOMEMADE CHICKEN STOCK
Makes 8 Cups

Ingredients:

• 8 whole black peppercorns
• 4 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme
• 1 dried bay leaf
• 1 large onion, washed, cut into thirds
• 3 carrots, scrubbed, cut into thirds
• 2 stalks celery, leaves attached, cut into thirds
• 1 four-pound chicken, cut into 6 pieces
• 4 pounds bony chicken parts (backs, necks and wings)
• 12 cups water

Directions:

1. Place the peppercorns, parsley, thyme, bay leaf, onion, carrots, celery, whole chicken, chicken backs, necks and wings into a large stockpot. Add water. Bring to a boil. Reduce the heat to a very gentle simmer and cook for 50 minutes. The liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim off the skin with a slotted spoon and discard it. Repeat the skimming process as needed during cooking. After 50 minutes, remove the chicken from the pot and set the chicken aside until it is cool enough to handle.
2. Remove the meat from the chicken bones, set the cooked chicken meat aside and return the bones to the stockpot. Shred the chicken meat and refrigerate until ready to use.
3. Continue simmering the stock, on the lowest heat possible, for 3 1/2 hours, skimming any skin from the surface of the stock as needed. The chicken bones will begin to disintegrate. Strain the stock through a sieve lined with a layer of cheesecloth into a very large bowl. Discard the solids. Place the bowl in an ice bath and let the stock cool to room temperature. Divide the stock into airtight containers. The stock may be refrigerated for 4 days or frozen for 5 months. Refrigerate for at least 10 hours or overnight. If storing, leave the fat layer on top to seal the stock. Before using, remove the fat layer that collects on the surface of the stock.