Old fashioned chicken stock

Some things you learn at your father's knee. But chicken stock? I learned that at my mother's elbow, watching from my perch on the yellow Formica kitchen countertop as she reenacted her Nana's chicken stock note by note. Onions, carrots, celery, chicken ... it's down-home, old-time comfort in a pot. I can't think of a better way to get vital nutrients, with a flavor that will leave you longing for more.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Rinse all of the vegetables well.

Step 2

In a 12-quart or larger stockpot, combine the chicken, onions, carrots, celery, thyme, garlic, parsley, bay leaf, and peppercorns. Add the water, cover, and cook over medium-high heat until the water comes to a boil. Decrease the heat so the bubbles just break the surface of the liquid. Skim off the scum and fat that have risen to the surface. Simmer, partially covered, for about 3 hours. Add more water if the vegetables begin to peek out.

Step 3

Strain the stock through a fine-mesh sieve or colander lined with unbleached cheesecloth into a clean pot or heat-resistant bowl, then stir salt in to taste. Bring to room temperature, then store in an airtight container in the refrig-erator. Skim off as much fat as you can from the top of the broth, then portion into airtight containers. Store in the refrigerator for up to 5 days or in the freezer for up to 6 months.