Chicken Stock

Yields:	1 batch
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Wash chicken parts well and place them in a large stockpot.

Add cold water to cover by about 2 inches and slowly bring to a boil, skimming all of the froth from the surface as it forms.

Lower the heat and add all of the remaining ingredients except the peppercorns.

Simmer, uncovered, for 3 hours.

Add water as needed to cover the ingredients and skim when necessary.

Add peppercorns for the last fifteen minutes of the simmering process.

Strain the andquot;soupandquot; into a large bowl through a colander lined with a double layer of dampened cheesecloth.

Gently press the solids to extract all of the liquid possible.

Discard the solids and cool the liquid to room temperature.

Refrigerate until chilled and lift off the solid fat that forms at the surface.

Discard the fats.

Pour the stock into containers for storage, label and date.

Lovely, sweet taste. I would serve it to company anytime.

Reviewed by amychough