Always have this on hand.

Ingredients

　　Extra-virgin olive oil

　　2 carrots, cut into large chunks

　　2 celery stalks, cut into large chunks

　　1 onion, halved

　　1 turnip, halved

　　1 head of garlic, halved

　　Chicken bones

　　3 quarts cold water

　　1/4 bunch fresh flat-leaf parsley

　　1/4 bunch fresh thyme

　　2 bay leaves

　　Coat the bottom of a large stockpot with olive oil and place over medium heat. Add the vegetables and sauté for 3 minutes. Add the chicken bones, water, and herbs; simmer for 1 hour, uncovered. Strain the stock to remove the solids and cool to room temperature before storing in the refrigerator. Or chill it down over ice.

　　Reprinted with permission from Tyler Florence's Real Kitchen by Tyler Florence. © 2003 Clarkson Potter