Homemade Chicken Stock

Name: Homemade Chicken Stock
Yield: 6 quarts
Ingredients: 1 (5- to 6-pound) roasting chicken; 3 stalks celery with leaves, cut up; 2 medium carrots, unpeeled and cut up; 2 large onions, unpeeled and chopped; 2 heads garlic, unpeeled and halved; 4 sprigs fresh parsley; 4 sprigs fresh thyme; 4 sprigs fresh sage; 4 dried bay leaves; 1 tsp salt; 1 tsp whole black peppercorns; Cold water

Makes 6 quarts

Ingredients

1 (5- to 6-pound) roasting chicken
3 stalks celery with leaves, cut up
2 medium carrots, unpeeled and cut up
2 large onions, unpeeled and chopped
2 heads garlic, unpeeled and halved
4 sprigs fresh parsley
4 sprigs fresh thyme
4 sprigs fresh sage
4 dried bay leaves
1 tsp salt
1 tsp whole black peppercorns
Cold water

Directions

Place chicken in an 8-quart stockpot. Add celery, carrots, onions, garlic, parsley, thyme, sage, bay leaves, salt and black peppercorns. Fill stockpot with cold water to cover ingredients by 2 inches. Slowly bring water to boiling; reduce heat. Simmer, covered, for 3 hours.
Remove chicken from stockpot; reserve for another use. Strain stock into a large container through a large strainer lined with a double layer of 100-percent-cotton cheesecloth. Discard vegetables, seasonings and chicken bones and skin.
Place stock in an airtight container; refrigerate for up to 3 days or freeze for up to 6 months.