Source: 99% Fat-Free, Healthy Cooking

Chicken Stock
This good old-fashioned stock is a cook's best friend.
Serves: 6 to 8 cups
Prep Time: 10 minutes
Cook Time: 4 hours


4 pounds chicken bones, with some meat left on
3 carrots, unpeeled, trimmed and cut into chunks
2 parsnips, unpeeled, trimmed and quartered lengthwise
1 large onion, cut into 1-inch chunks
5 stalks celery, trimmed and quartered
15 sprigs fresh flat leaf parsley, ends trimmed
approximately 20 cups water, (enough to cover ingredients by 2 inches)
12 whole black peppercorns

Put the chicken bones, vegetables, and parsley in a large stockpot. Cover with water. Bring to a rapid boil over high heat, then skim the foamy residue off the top. Reduce the heat to low and simmer, uncovered, for about 4 hours, until the bones begin to disintegrate. Periodically skim the residue off the top.

Remove the pot from the heat. Discard all solid ingredients from the stock and strain the liquid into a large bowl. Add the peppercorns. Refrigerate, uncovered, for at least 2 to 3 hours. If refrigerating overnight, cover after 2 to 3 hours.

When you take the stock out of the refrigerator, use a large spoon to lift off as much as possible the layer of fat that has settled on top. Using a dinner knife, scrape along the top of the stock to catch any additional small pieces of fat. Put the stock in a large pot and cook it over medium heat for 2 to 3 minutes, until it has turned from a gelatinous state back into liquid. Pour the liquefied stock through a strainer lined with a double layer of cheesecloth (to strain sediment) into a clean bowl.