1

Put all the ingredients into a large pan and bring just to a boil, skimming off any scum from the surface as it appears. Let it simmer very gently for 2 hours-it is important not to let the liquid boil because this will force the fat from even the leanest chicken and the resulting stock will be cloudy.

2

Strain the stock through a cheesecloth-lined sieve. lf not using immediately, let the stock cool, then keep it in the refrigerator or freezer.