Chicken Stock

Ingredients

• 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

Directions

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.

Makes 12 cups

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