Easy Chicken Stock

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

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

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 you're not using it the same day, refrigerate; spoon off the fat when it solidifies on the surface.

Store in refrigerator for several days, or freeze up to 8 months. Makes 16 cups. Recipe By : the California Culinary Academy