Chicken Stock

• 4 pounds chicken backs
• 1 gallon cold water
• 6 white peppercorns
• 1 bay leaf
• 1 carrot, peeled, halved lengthwise, and cut across into 1-inch pieces
• 1 rib celery, cut across into 1-inch pieces
• 1/2 onion, peeled and cut into 1-inch dice
• 3 sprigs fresh Italian parsley

1. Trim the excess fat from the chicken backs and rinse them well under cold running water.
2. Place them in a large pot and cover with the gallon of water.
3. Place over high heat and add the remaining ingredients.
4. Bring to a boil, skimming off the impurities as they rise.
5. Adjust the heat so the liquid is at a steady simmer.
6. Cook for 3 hours.
7. Strain through a fine-mesh sieve.
8. Degrease the stock by ladling off the grease as it rises to the top.
9. If you have more than 2 quarts, place the stock in a clean pot and boil until it is reduced to 2 quarts.
10. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

chicken backs, gallon cold water, white peppercorns, bay leaf, carrot, celery, onion, italian parsley

Taken from www.cookstr.com/recipes/chicken-stock-3 (may not work)