Instructions: Place chicken, onion, carrots, leeks and celery into stock pot. Cover with cold water. Bring to boil. Skim off any fat and foam. Reduce heat to simmer. Add remaining herbs and seasonings. Simmer uncovered for 3 or more hours; add hot water to keep 2 quarts of stock and vegetables covered.

Remove from heat. Degrease by skimming off fat with a spoon or paper towels. Strain into pan. Place pan into ice bath to cool further. Store in covered containers. Can freeze up to three months.

This recipe yields 2 quarts for eight 1 cup servings.

Comments:
This recipe saves calories by not "browning" the chicken bones in oil. If a "browner" stock is desired you can first saute the bones and vegetables by placing them into the stock pot coated with non-stick spray. Smaller quantities of broth may be frozen first in ice cube trays and then transferred into zip-top plastic bags for later use.

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