Stock broth

  • Bones and/or other chicken parts of 1 chicken, or 1-2 lb. bones
  • 1 onion, peeled and quartered
  • 3 carrots, chopped
  • 2-3 celery stalks, chopped
  • 3-4 sprigs of fresh thyme
  • 2 tsp peppercorns
  • 4-5 quarts water
  • ¼ bunch parsley

Bring bones and water to a boil in a large stock pot.  Skim off foam and discard. Add onions, carrots, celery, thyme, and peppercorns.  Bring back to boil, then cover and reduce heat to simmer 4-12 hours. Add parsley during the last hour of cooking.  Strain bones and vegetables from liquid and discard.  Place stock into the refrigerator and let fat congeal overnight.  Skim off fat and discard.  You can freeze broth for up to 3 months.