We always keep chicken stock in the freezer because it is the foundation of so many of our soups, stews, and sauces. Making stock is an enjoyable project for a rainy day, and the results surpass anything you can buy. Homemade stock tastes fresh and lively compared to canned broth, which typically relies on dehydrated vegetables and seasonings. Brian doesn’t salt his chicken stock but you can add salt to taste if you like.

Ingredients

　　6 pounds chicken backs or wings, or a combination

　　2 yellow onions, coarsely chopped

　　2 carrots, chopped

　　1 celery rib, chopped

　　4 cloves garlic, smashed

　　3 sprigs flat-leaf parsley

　　2 sprigs fresh thyme

　　1 bay leaf

　　4 black peppercorns

　　Place the chicken in a large stockpot. Cover with 3 quarts cold water and bring to a boil over high heat, skimming any foam. Add the onions, carrots, celery, garlic, parsley, thyme, bay leaf, and peppercorns. Return to a boil. Adjust the heat to maintain a bare simmer and cook, uncovered, until the flavor is rich and concentrated, 4 to 6 hours. Strain into a large bowl set in an ice-water bath. When chilled, transfer to airtight containers and refrigerate for up to 3 days or freeze for up to 2 months.

　　The Cakebread Cellars American Harvest Cookbook