Instructions: Place the chicken and water in a large stockpot and boil for 30 minutes. Skim off the foam and add the remaining ingredients. Bring the stock back to a boil, reduce the heat to low, and simmer for 3 hours or until reduced by half.

Cool the stock and strain it through a colander that has been lined with damp cheesecloth. Pour the strained stock into an airtight container and refrigerate for several hours until the fat has solidified to form a seal on top. When reay to use, carefully remove the solid fat with a spatula and discard.

Refrigerate stock for up to 3 days or freeze.

This recipe yields about 2 quarts of chicken stock.

Comments: Freeze your stock in ice-cube trays, then pop the frozen squares into resealable freezer bags for easy access.

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