SIMPLE CHICKEN STOCK

Nothing is more rewarding than having homemade chicken stock in your fridge or freezer. This is so easy and so rewarding, and I highly recommend making this a routine when you cook chicken with bones. Basically, you just strip the whole chicken, chicken breast, or chicken thighs after cooking or eating and keep the bones for stock in the freezer or use the bones the next day to make stock. This is so easy and requires little prep and time to let it simmer.
This recipe makes about 6 Quarts
Time: 6-7 hours

Ingredients:
4 lbs. cooked chicken bones (some recipes suggest raw, I find cooked are perfect)
6 quarts of water
2 onions, unpeeled, quartered (skin adds so much to the stock)
2 carrots, peeled and halved
2 celery stalks, halved
1 tsp black peppercorns
2 bay leaves
4 thyme sprigs or oregano or both
5 parsley sprigs
1 tblsn white wine vinegar

Put everything but the vinegar in a large stockpot. Bring to a boil over high heat, then turn down to a simmer.
Skim off any foam that rises to the surface. Add the vinegar.
Simmer the stock for 6-8 hours, covered, keeping an eye on it to make sure it stays at a simmer.
Strain the stock through a fine-meshed sieve.
Let cool.
Scrape the fat that rises to the top.
Refrigerated for up to 5 days, or freeze for up to 3 months. I prefer to do this in ball jars. If you plan to freeze make sure the stock is at room temperature before sealing and freezing.

Bon Appétit