Instructions: 1. Place chicken parts in a large pot, cover with the water and bring to a gentle boil; skim foam as it rises.

2. Reduce heat, add remaining ingredients, and simmer 3 to 4 hours. Skim foam occasionally.

3. Strain stock through a cheesecloth-lined colander or wire-mesh sieve.

Cool to room temperature. To use broth immediately, blot up liquid fat from surface by touching the globules lightly with a paper towel. If youre not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.

4. Store in refrigerator for several days, or freeze up to 8 months.

Makes 16 cups.

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