Chicken Stock



  1. If using wings, cut each wing at joints into three pieces.
  2. Place chicken pieces in a Dutch oven.
  3. Add remaining ingredients and simmer, covered, for 2 1/2 hours.
  4. Remove chicken pieces from Dutch oven.
  5. Strain stock into a large bowl through two layers of cheesecloth.
  6. Discard vegetables and seasonings.
  7. If using the stock while hot, skim off fat, otherwise chill for 6 hours then lift off fat with a spoon.
  8. Reserve chicken for another use.
  9. Cover and chill for up to 3 days or freeze for up to 6 months.