Chicken Stock

• Extra-virgin olive oil
• 2 carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 1 onion, halved
• 1 turnip, halved
• 1 head of garlic, halved
• Chicken bones
• 3 quarts cold water
• 1/4 bunch fresh flat-leaf parsley
• 1/4 bunch fresh thyme
• 2 bay leaves

1. Coat the bottom of a large stockpot with olive oil and place over medium heat.
2. Add the vegetables and saute for 3 minutes.
3. Add the chicken bones, water, and herbs; simmer for 1 hour, uncovered.
4. Strain the stock to remove the solids and cool to room temperature before storing in the refrigerator.
5. Or chill it down over ice.

extravirgin olive oil, carrots, celery stalks, onion, garlic, chicken, cold water, flatleaf parsley, thyme, bay leaves

Taken from www.epicurious.com/recipes/food/views/chicken-stock-372629 (may not work)