Recipe: Chicken Stock

CHICKEN STOCK: MAKES ABOUT 2 QUARTS

2 quarts (8 cups) water
2 pounds chicken necks, backs, wings
2 carrots, trimmed, halved
1 rib celery, halved
1 medium onion, sliced
1 ham hock (use smoked ham hock)

Bouquet garni (1 sprig parsley-1 bay leaf-1/4 teaspoon dired thyme-3 whole peppercorns) tie all in cheesecloth.

Heat all ingredient in large stockpot to boiling; reduce heat. Simmer (partially covered), 2 hours.
Strain and degrease stock.

TIP: Chicken stock can be stored, tightly covered in the refrigerator 3 to 4 days, or in freezer up to 2 months. Heat to boiling, before using.