Chicken Stock

• 14 cups water

• 2 pounds chicken bones

• 1 pound skinless chicken parts, cubed

• 2 medium onions with skin, quartered

• 2 carrots, coarsely chopped

• 2 stalks celery, coarsely chopped

• 4 cloves garlic, unpeeled

• 6 sprigs parsley

• 1 tsp dried thyme

• 1 or 2 bay leaves

Put all the ingredients in a large pot. Bring to a boil, then reduce the heat and simmer for 4 hours.

Strain the stock through a fine sieve and skim off any fat. Store in an airtight container and refrigerate. Freeze whatever you don't use after 3 days.

Each 1-cup serving contains about 52 calories, 0.6 g fat, 7 mg cholesterol, and 72 mg sodium.