Chicken Stock

🥘 Ingredients

• chicken parts 4 lb
• water 4 quarts
• yellow onions 2 large
• carrots 4 large
• celery ribs 4 large
• garlic 8 cloves
• fresh parsley sprigs 2 large

1. 1

   Combine chicken parts , water , yellow onions , carrots , celery ribs , garlic , and fresh parsley sprigs in a large stockpot and bring to a simmer over low heat. Lower heat to maintain a very gentle simmer and cook for 1 hour 30 minutes.
2. 2

   Strain stock through a fine-mesh strainer, let cool, then transfer to containers and refrigerate until completely chilled, about 6 hours . Skim off and remove any fat and scum on the surface.
3. 3

   Refrigerate for up to 5 days or freeze for up to 6 months.