Homemade Chicken Stock

• 5 to 6 lb. chicken parts
• 2 ribs celery
• 1 small turnip (optional, but it improves flavor)
• 2 large carrots
• 1 large yellow onion, studded with 2 cloves
• 6 peppercorns, crushed slightly

1. Use enough cold water to cover everything by at least 2 inches. Don't peel anything.
2. Wash vegetables and cut into big hunks.
3. Stud unpeeled onion with cloves and dump everything into a large stockpot.
4. Cover partially; turn the fire on low and forget it for 6 hours.
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. Let cool to room temperature before you jar it up.
7. Use gravy separator to defat stock.
8. I freeze 2 ice cube trays with broth and store cubes in plastic bag for when I need small amounts of stock.
9. I do not salt this.
10. That way, I can adjust salt when cooking.

chicken parts, celery, carrots, yellow onion, peppercorns

Taken from www.cookbooks.com/Recipe-Details.aspx?id=660913 (may not work)