Instructions: Clean the vegetables and cut them into 1-inch pieces. Place in a stockpot with the chicken, salt, peppercorns, thyme, bay leaf, and water.

Bring to a boil and skim as necessary. Cook for 30 minutes or until chicken is tender.

Remove whole chicken or bones and wings, and strain the stock into a clean bowl or stockpot. Skim to completely remove fat.

This recipe yields 1 gallon. For a glace, reduce to about 2 1/2 or 3 cups.

Comments: One of the most useful stocks in your kitchen, chicken stock will enhance your sauces and soups.

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