Chicken Stock

From my favorite cookbook, The Haven's Kitchen Cooking School.  I used the chicken carcass, onion trimmings (plus another onion), carrot peels and ends, and parsnips peels and ends from my roast chicken meal the day before. I had no celery on hand. Stay tuned for when I use that to make Italian meatball soup next week.

Makes: 2 quarts

Time: 3 hours

Ingredients:
     1 chicken carcass
     1 large yellow onion
     1 large carrot, halved lengthwise
     1 celery stalk, halved lengthwise
     5 flat-leaf parsley sprigs
    1 bay leaf
    1 thyme sprig
    5 whole black peppercorns

Steps:

1. Place chicken, onion, carrot, celery, parsley, bay, thyme, and peppercorns in a 10-quart stockpot with enough water to cover and bring to a boil over high heat. 
2. Reduce heat to low and simmer for 3 hours, skimming periodically with a ladle to remove the fat that rises to the top of the pot. 
3. Strain using a mesh strainer and discard the solids. Store for up to 5 days in the refrigerator, or freeze up to six months.